Coconut Cream Stuffed Dates Dipped in Chocolate

This easy, delicious, and healthy stuffed date recipe is the perfect little wholesome treat any time of the day. If you are a coconut lover or chocolate lover, you are going to drool over these vegan treats. They simply taste like Mounds Bars, without the calories or guilt.

These vegan Coconut Cream Stuffed Dates are the perfect little festive dessert. Bring them to a dessert exchange, serve them at the dessert table, or include them in a holiday cookie box for your friends and family.

If you love dates, you’ve got to try these Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate.

The coconut stuffed dates are all ready to eat straight out of the fridge.

Spotlight on These Coconut Cream Stuffed Dates Dipped in Chocolate

They are delicious. You are going to be amazed that they taste just like a Mounds bar, but better. The dates give it a caramel, chewy flavor that is honestly addicting. Watch out, you won’t be able to have just one!

They are a great candy bar alternative. If you are like me, you crave sweets during the holiday season. While I would love to munch on a Mounds candy bar, it’s just not practical since it is made from processed ingredients.

They are easy to make. You will be able to whip these out within minutes. All you need is a few ingredients, a plate, and a pan. They are made from only simple and wholesome ingredients that you can actually pronounce.

They are festive. I love bringing healthy sweets to a party because friends can’t believe what they are eating is healthy, yet tastes so good. These stuffed dates would be perfect in a holiday cookie box or as a meal prep sweet treat to have on hand.

The Ingredients

Dates: I like to purchase them in organic varieties with the pits already removed. Otherwise, you will need to remove the pits by hand before stuffing them.

Coconut: Look for finely shredded and unsweetened brands for this recipe. The finer, the better!

Coconut flour: You could definitely use another type of flour such as almond flour, however, the coconut flour really makes the flavor stand out.

Plant-based milk: I like to use coconut milk but go ahead and use whatever you have on hand!

Maple syrup: While the dates are already naturally sweet, the coconut filling needs a touch of sweetness so that’s where maple syrup comes in. Do not use pancake syrup, but rather pure maple syrup.

Vanilla: This ingredient ties all of the flavors together nicely. Use a high-quality vanilla extract.

Chocolate chips: I like to use a dairy-free, sugar-free brand like Lily’s Chocolate chips. This ingredient is used to dip the dates into and if you ask me, it’s the best part!

Coconut oil: Add this oil to the chocolate to give the chocolate a glossy look and it will help the chocolate harden up nicely.

An upclose picture of these Coconut Cream Stuffed Dates Dipped in Chocolate.

The Instructions

Step one: Start by preparing the dates. Gently remove the pits by slicing down the middle, lengthwise, of the top of the dates. Gently open the top apart and remove the pit. Leave the bottom intact so the coconut stays put.

If the pits are already removed, still slice the tops and open the dates so they are ready to get stuffed.

The dates are cut open and laid out on a plate. They are ready to be stuffed.

Step two: Grab a medium bowl. Add the shredded coconut, coconut flour, plant-based milk, maple syrup, vanilla extract, and a pinch of salt. Mix it with a spatula until everything is fully combined.

Step three: With a small spoon, grab about 1 tablespoon of coconut mixture, and place it into the center of a date. Using the back of your spoon or your finger, press down to pack the cream into the date so it is not crumbly. Place the dates on parchment paper.

The dates have been stuffed with the coconut mixture.

Step four: Now it is time to melt the chocolate. Place about 2 inches of water into the bottom of a small saucepan. Place a small glass bowl on top of the saucepan. It must be big enough to stay on the top and not sink down and touch the water.

Turn the heat to high, place the chocolate chips and coconut oil in the bowl, and allow the water to come to a simmer.

Once simmering, remove the pan from the heat. Stir frequently until the chocolate is completely melted. Do not overheat. You will know this when the chocolate starts to harden again. Once this happens, unfortunately, you will have to start over again.

Melting and stirring the chocolate in a glass bowl.

Step five: Gently place each date, face up, into the bowl of melted chocolate. Using two forks, cover each date entirely with chocolate. Slide each date, face down, onto one fork, and allow the excess chocolate to drip off.

Dipping a stuffed date into the melted chocolate.

Transfer the dates to parchment paper and gently slide them off using the other fork. Optionally, sprinkle shredded coconut on the top of each date. Place the dates in the fridge for about an hour to allow the chocolate to harden.

The coconut stuffed dates are stacked on a plate.

Tips + Modifications

If you would like less chocolate, drizzle a smaller amount on top of the dates instead of fully dipping them into the chocolate. You could also use chocolate chips and stuff a few into the top of the coconut mixture in the date.

Make sure you are working with soft dates. I like to keep my container of dates out on the counter for 24 hours before making this recipe.

Storage

Place the chocolate-dipped dates into an air-tight container with a lid and store them in the fridge for up to two weeks.

Did You Love This Recipe?

I want to hear all about how much you love these Coconut Cream Stuffed Dates. Please comment and rate the recipe below. I love hearing your opinion!

More Delicious Vegan Date Desserts

Cake Batter High-Protein Stuffed Dates

Thin Mint Viral Date Bark

Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate

Vegan Fudgy Brownies with Toasted Coconut Caramel Frosting

Vegan Butterfinger-Inspired Dates

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