Pork Free Carob & Coconut Stuffed Dates
These little stuffed dates are the kind of treat that looks like it came from a fancy confectionery but comes together in minutes with a handful of wholesome ingredients. 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. Carob brings a naturally sweet, chocolatey depth without any bitterness, making the filling feel indulgent while staying completely plant-based and free from anything derived from pork. Every ingredient here is straightforward and easy to source, so there's no label-scanning stress or wondering what's hiding in a store-bought confection. The brief chill in the refrigerator sets the filling just enough to give each bite a satisfying, creamy texture that holds its shape beautifully. They're elegant enough to serve on a dessert platter for guests but simple enough to make on a weeknight when you need something sweet without a lot of fuss.
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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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