Vegan Coconut Stuffed Dates
Medjool dates are already nature's candy, and stuffing them with a creamy coconut filling takes them somewhere genuinely special. The filling comes together with just shredded coconut, rich coconut cream, a touch of maple syrup, vanilla powder, and a pinch of sea salt — every single ingredient is completely plant-based, so there's no swapping or substituting needed. Toasting the coconut flakes in a dry skillet for a few minutes adds a nutty, golden depth that makes each bite feel far more considered than the minimal effort involved. The whole thing chills in the fridge for just 15 minutes before serving, which means you can have an elegant little treat ready in under half an hour. Optional cacao nibs on top add a subtle bittersweet crunch that plays beautifully against the caramel-soft date and the sweet, creamy center. This recipe makes 12 stuffed dates, which is just enough to share — or not.
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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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