Shellfish Free Carob & Coconut Stuffed Dates
These little stuffed dates are the kind of no-fuss treat that looks far more impressive than the effort involved. Plump Medjool dates are split open and filled with a silky mixture of coconut butter, carob powder, honey, and warm spices — Ceylon cinnamon and ginger — that sets into something almost candy-like after a quick chill. Carob brings a naturally sweet, mellow depth that pairs beautifully with the richness of coconut butter, making the filling taste indulgent without any chocolate in sight. A scatter of toasted shredded coconut and a light honey drizzle on top add texture and a little extra sweetness that takes them from simple to stunning. Since every ingredient here is whole and straightforward, there's no need to scan labels for hidden seafood derivatives or worry about cross-contact from processed confections. They come together in one small bowl with nothing more than a spoon and a little patience, making them an ideal make-ahead bite for a party platter or an afternoon snack.
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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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