Wheat 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. Plump Medjool dates are filled with a silky 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. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required — it just works as written. Carob brings a deep, mellow sweetness that plays beautifully against the richness of coconut butter, making this feel indulgent without relying on chocolate or any grain-based thickeners. A quick chill in the fridge sets the filling just enough to give each bite a satisfying, creamy texture that holds its shape. These are perfect for a party spread, a holiday dessert tray, or honestly just a Tuesday when you want something sweet that doesn't feel like a compromise.
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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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