Rice Free Carob & Coconut Stuffed Dates
These little stuffed dates are the kind of treat that looks impressive on a platter but comes together with almost no effort. Medjool dates are naturally caramel-sweet and fudgy, and when you fill them with a silky blend of coconut butter, carob powder, honey, and warm spices, the result is deeply satisfying without feeling heavy. Carob brings a gentle, chocolatey richness that pairs beautifully with the Ceylon cinnamon and ginger, giving each bite a subtle warmth that lingers. The whole thing is naturally grain-free and completely free of rice in any form — no rice flour, no rice syrup, nothing hiding in the ingredient list. A quick chill in the fridge sets the filling just enough so the dates hold their shape when you pick them up. A scatter of toasted shredded coconut and a drizzle of honey before serving takes them from simple to genuinely stunning. These are perfect for a dessert spread, an afternoon snack, or anytime you want something sweet that actually has real ingredients behind it.
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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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