Seed Oil 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. The filling is a silky blend of coconut butter, carob powder, honey, and warm spices — no seed oils, no refined fats, just whole ingredients that actually taste like something. Carob brings a deep, mellow sweetness that pairs beautifully with the natural caramel richness of Medjool dates, and the Ceylon cinnamon and ginger give every bite a gentle, aromatic warmth. So many packaged sweets and chocolate-adjacent treats sneak in sunflower, canola, or soybean oil, which makes finding a genuinely clean confection harder than it should be — this recipe sidesteps all of that entirely. A quick chill in the fridge sets the filling just enough to give it a satisfying, fudgy texture without losing that soft, yielding bite. Finished with toasted shredded coconut and a drizzle of honey, they're elegant enough for a dinner party spread but easy enough to make on a Tuesday night when you just want something sweet.
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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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