Pescatarian 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 get split open and packed with a silky carob-coconut filling — earthy, lightly sweet, and warmly spiced with Ceylon cinnamon and a hint of ginger. Carob brings a naturally chocolatey depth without any bitterness, and when it's blended with coconut butter and honey, the result is a filling that's genuinely hard to stop eating. A quick chill in the fridge sets everything just enough so each date holds its shape and delivers a clean, satisfying bite. The optional finish of toasted shredded coconut and a honey drizzle adds texture and a little extra sweetness that really pulls the whole thing together. This is the kind of recipe that works beautifully on a cheese board, as an after-dinner nibble, or whenever you need something sweet that still feels wholesome.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!