Vegan Coconut Bacon-Wrapped Dates
Sweet, smoky, salty, and genuinely impressive — these stuffed dates are the kind of appetizer that disappears from the platter before you've even sat down. Large coconut flakes get tossed in tamari, maple syrup, liquid smoke, and smoked paprika, then baked low and slow until they turn deep golden and impossibly crispy, delivering every bit of the smoky, savory punch you'd want from traditional bacon. Each plump Medjool date is pitted and filled with creamy almond butter, then topped with a generous pinch of that coconut bacon so the flavors meld together in the oven. A finish of flaky sea salt and an optional maple drizzle ties the whole thing into one perfectly balanced bite — caramel-sweet, umami-rich, and just a little crunchy. This is the recipe that quietly converts skeptics, because nothing about it feels like a compromise. It makes 6 servings, so it's ideal for a dinner party starter or a holiday spread where you want something that looks like you tried very hard but didn't stress at all.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the coconut bacon
- 2 cups large coconut flakes (not shredded)
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp liquid smoke
- 1 tsp smoked paprika
- ½ tsp olive oil
For the dates
- 18 large medjool dates
- ⅓ cup almond butter
- ¼ tsp flaky sea salt
For serving
- 1 tsp maple syrup, for drizzling (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- 2
In a small bowl, whisk together the tamari, 1 tbsp maple syrup, liquid smoke, smoked paprika, and olive oil until combined. Add the coconut flakes and toss until every flake is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!