AIP Friendly Vegan Coconut Stuffed Dates
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Learn more →Ingredients
4 servings
- 12 medjool dates
For the filling
- ½ cup unsweetened shredded coconut
- 3 tbsp coconut cream
- 1 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ tsp vanilla powder
- 1 pinch fine sea salt
For topping
- ¼ cup unsweetened coconut flakes, for toasting
- 1 tsp cacao nibs (optional)
Can be omittedcacao nibs
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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