Mustard Free Carob & Coconut Stuffed Dates
These little stuffed dates are the kind of treat that looks far more impressive than the effort required to make them. Plump Medjool dates are filled with a silky carob-coconut mixture that's warmly spiced with Ceylon cinnamon and ginger, then finished with a drizzle of honey and a scatter of toasted shredded coconut. The result is naturally sweet, deeply rich, and just complex enough to feel special. For anyone navigating a mustard allergy or sensitivity, this recipe is a genuinely safe indulgence — every ingredient is straightforward, with no condiments, spice blends, or processed sauces that might sneak in hidden mustard derivatives. Carob brings a mellow, chocolatey depth without any of the usual allergen concerns, making it a smart and delicious swap in recipes like this. A quick chill in the fridge sets the filling just enough so each date holds its shape when you pick it up. They work beautifully as an after-dinner bite, a party platter centerpiece, or an afternoon snack that actually feels like a little luxury.
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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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