Yeast Free Carob & Coconut Stuffed Dates
These little stuffed dates are the kind of treat that feels indulgent but comes together with just a handful of wholesome ingredients and almost no effort. The filling is a silky blend of coconut butter, carob powder, honey, and warm spices — Ceylon cinnamon and ginger give it a gentle, aromatic heat that pairs beautifully with the deep caramel sweetness of Medjool dates. Carob is the real star here, delivering a rich, chocolatey depth without any of the bitterness, and since it's naturally yeast-free, there's no need to swap or substitute a thing. Skipping yeast doesn't mean skipping flavor — this recipe proves that point effortlessly. A quick chill in the fridge sets the filling just enough so each bite holds together cleanly, and the optional toasted coconut on top adds a satisfying crunch. Whether you're putting together a dessert platter, a holiday snack board, or just treating yourself on a Tuesday, these deliver something that genuinely feels special. They store beautifully in the fridge, which makes them an easy make-ahead option when you want something ready to grab.
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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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