Turkey 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 get split open and filled with a silky mixture of coconut butter, carob powder, honey, and warm spices — think Ceylon cinnamon and a whisper of ginger — then finished with toasted shredded coconut and a honey drizzle if you're feeling extra. The carob brings a deep, chocolatey richness without any cocoa, making the filling feel indulgent while keeping the ingredient list short and completely plant-forward. Every component here is naturally free from poultry products, so there's no label-scanning or substitution stress — just straightforward, wholesome ingredients doing all the work. A quick chill in the fridge sets the filling just enough to give each bite a satisfying, creamy texture that holds together beautifully. These are ideal for a party platter, a holiday dessert spread, or honestly just a weeknight sweet craving you want to handle in under 20 minutes.
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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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