These little stuffed dates are the kind of treat that looks far more impressive than the effort required to make them. 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 steps in beautifully here as a naturally sweet, earthy alternative to chocolate, and every single ingredient in this recipe is completely free of rye and rye-derived products — no label-scanning required. The filling comes together in one small bowl, and a quick chill in the fridge gives it that perfectly set, fudgy texture that makes each bite feel almost candy-like. They're elegant enough to set out on a dessert platter for guests but easy enough to throw together on a weeknight when a sweet craving hits. If you've never worked with coconut butter before, the warm-water softening trick in the instructions makes it effortlessly smooth and spreadable. These are the kind of bites you'll want to keep stocked in the fridge all week.
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 →4 servings
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.
In a small bowl, stir together the softened coconut butter, carob powder, honey, Ceylon cinnamon, ginger, and sea salt until smooth and uniform.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
