Seeds Free Carob & Coconut Stuffed Dates
Plump Medjool dates are already nature's candy, but stuffed with a silky carob-coconut filling, they become something genuinely special — the kind of bite-sized treat that disappears fast at any gathering. The filling comes together with just a handful of wholesome ingredients: coconut butter, carob powder, warm Ceylon cinnamon, a whisper of ginger, and a drizzle of honey to tie it all together. Carob is the quiet hero here, delivering a rich, chocolatey depth without any of the bitterness, and it pairs beautifully with the natural sweetness of the dates. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win — no sesame, no chia, no flax, no hidden seed-based oils anywhere in the ingredient list. A quick chill in the fridge sets the filling just enough to give each date a satisfying, creamy bite without making them stiff. Finished with a scatter of toasted shredded coconut and an optional honey drizzle, they look far more impressive than the effort involved. Keep a batch in the fridge and you'll have an elegant, fuss-free snack ready whenever the craving hits.
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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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