Red Meat Allergy Friendly Vegan Coconut Stuffed Dates
Total time30 min
Prep time15 min
Cook time0 min
5.0(29)
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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
- ¼ tsp vanilla powder
- 1 pinch fine sea salt
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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