Pecan Free Carob & Coconut Stuffed Dates
Medjool dates are nature's candy, and when you stuff them with a silky carob-coconut filling, they become something genuinely special — the kind of bite-sized treat that disappears fast at any gathering. The filling comes together in one bowl, blending coconut butter, carob powder, honey, and warm spices like Ceylon cinnamon and ginger into a smooth, fragrant paste that tucks perfectly into each date pocket. Carob brings a rich, chocolatey depth without any of the bitterness, making it a brilliant swap for anyone navigating nut-free or allergy-conscious snacking. A quick chill in the fridge sets the filling just enough so every date holds its shape and delivers a clean, satisfying bite. The optional toasted shredded coconut on top adds a little crunch and a toasty aroma that takes the whole thing up a notch. These come together with almost no effort and no baking required, which makes them perfect for last-minute entertaining or an everyday sweet fix you can feel good about.
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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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