Low Sodium Vegan Coconut Stuffed Dates

Total time30 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

12 medjool dates

For the filling

½ cup unsweetened shredded coconut
Bob's Red Mill Unsweetened Unsulfured Coconut Flakes 10oz Bob's Red Mill Unsweetened Coconut Shredded - 12 Oz Let's Do Organic Unsweetened Coconut Flakes, Gluten Free Bob's Red Mill Shredded Coconut Unsweetened 24 Oz Simple Truth Organic Unsweetened Coconut Flakes
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3 tbsp coconut cream
1 tbsp maple syrup
¼ tsp vanilla powder
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For topping

¼ cup unsweetened coconut flakes, for toasting
1 tsp cacao nibs (optional)

Instructions

1
Toast the coconut flakes in a dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer immediately to a small plate and set aside to cool.
2
In a small mixing bowl, stir together the shredded coconut, coconut cream, maple syrup, vanilla powder, and salt until the mixture holds together when pressed — it should be moist but not wet.

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