Mushroom Free Carob & Coconut Stuffed Dates
These little stuffed dates are the kind of no-fuss treat that looks far more impressive than the effort involved. Plump Medjool dates are filled with a silky blend of coconut butter, carob powder, honey, and warm spices — think Ceylon cinnamon and a whisper of ginger — then finished with toasted shredded coconut and a honey drizzle for a naturally elegant bite. Carob brings a deep, chocolatey richness without any of the bitterness, making it a genuinely satisfying swap for anyone who loves a confection-style snack. The filling comes together in a single bowl, and a quick chill in the fridge is all it takes for everything to set into a clean, scoopable texture that holds beautifully inside the date. There are no fungi-derived ingredients anywhere in this recipe — just whole, plant-based pantry staples that are easy to source and straightforward to trust. Whether you're serving these at a gathering or keeping a batch in the fridge for a midweek sweet fix, they disappear fast.
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Learn more →Ingredients
4 servings
- 12 medjool dates
For the filling
- 3 tbsp coconut butter, softened
- 1 tbsp carob powder
- 1 tbsp honey
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- 1 pinch fine sea salt
For serving
- 2 tbsp unsweetened shredded coconut, toasted (optional)
- 1 tsp honey, for drizzling (optional)
Instructions
- 1
If the coconut butter is firm, set the jar in a bowl of warm water for 5 minutes, stirring once, until it is soft and spreadable.
- 2
In a small bowl, stir together the softened coconut butter, carob powder, honey, Ceylon cinnamon, ginger, and sea salt until smooth and uniform.
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