Soy 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. Soft Medjool dates are filled with a creamy 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 brings a naturally sweet, chocolatey depth without any bitterness, making it a genuinely delicious swap rather than a compromise. Every ingredient here is straightforwardly plant-based and whole, so there's no need to squint at labels hunting for hidden soy derivatives the way you might with store-bought confections or chocolate-dipped snacks. The filling sets up beautifully after just a short chill in the fridge, giving you a clean bite with a satisfying contrast between the chewy date and the smooth, spiced center. They're elegant enough for a holiday spread but easy enough to throw together on a weeknight when you want something sweet without a lot of fuss.
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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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