Vegetarian 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 blend of coconut butter, carob powder, honey, and warm spices — Ceylon cinnamon and a whisper of ginger give the filling a gentle, aromatic heat that pairs beautifully with the natural caramel sweetness of the dates. Carob is the real star here, delivering a rich, chocolatey depth without any actual chocolate, making this a great option for anyone avoiding cocoa. A quick chill in the fridge sets the filling just enough so each bite holds together cleanly. Finished with a scatter of toasted shredded coconut and a light honey drizzle, they look like something you'd find at a fancy dessert table. Every ingredient is plant-based and straightforward, so there's no need to scrutinize labels or worry about hidden animal products sneaking in. Whether you're putting together a mezze spread, a holiday platter, or just craving something sweet after dinner, these deliver serious flavor with minimal cleanup.
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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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