Nutmeg 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 split open and filled with a creamy carob-coconut mixture that's warmly spiced with Ceylon cinnamon and a hint of ginger, then finished with toasted shredded coconut and a honey drizzle for extra indulgence. Carob steps in as the star here, delivering a rich, chocolatey depth without any of the bitterness — and crucially, without the warming spice blends that so often sneak nutmeg into sweet recipes. 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 satisfying, slightly firm bite. They're naturally sweet from the dates and honey, so the balance of flavors feels complete without needing anything extra. Serve them on a platter for a party and watch them disappear, or keep a batch in the fridge for a quick afternoon pick-me-up that genuinely 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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