Raspberry Coconut Cream Stuffed Dates Dipped in Chocolate (Vegan)

Name: Raspberry Coconut Cream Stuffed Dates Dipped in Chocolate (Vegan)
Prep time: 15 min
Total time: 75 min
Ingredients: 13 Medjool dates; ½ cup finely shredded coconut; ¼ cup plant-based milk (*your choice); ½ cup freeze-dried raspberries, crushed; 2 tablespoons pure maple syrup; 2 tablespoons coconut flour; 1 tablespoon raspberry jelly or raspberry preserves (*or any berry jam will do); ½ teaspoon pure vanilla extract; ⅛ teaspoon salt; 1 cup vegan chocolate chips; 1 teaspoon coconut oil

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These Raspberry Coconut Cream Stuffed Dates Dipped in Chocolate are a simple no-bake treat made with sweet dates, creamy raspberry coconut filling, and rich vegan chocolate. They’re naturally vegan, dairy-free, and absolutely irresistible.

If you’ve been around here for a while, you know I love a good stuffed date recipe. These raspberry coconut cream dates were inspired by my Coconut Cream Stuffed Dates Dipped in Chocolate and Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate, two reader favorites.

The combination of raspberry, coconut, and dark chocolate is hard to resist. If you love easy no-bake desserts, be sure to check out my Viral Cosmic Brownie Balls and Healthy Coconut Energy Balls.

I love keeping healthy treats in the refrigerator for those moments when a craving strikes. These stuffed dates are right up at the top of my favorite grab-and-go desserts.

Table of Contents

Spotlight on These Raspberry Coconut Cream Stuffed Dates Dipped in Chocolate

Makes a big batch: This recipe makes plenty to share, making it perfect for parties, holiday trays, meal prep, or keeping a stash of healthy treats in the refrigerator.
Packed with flavor: The combination of sweet dates, tart raspberries, creamy coconut, and rich dark chocolate creates an irresistible balance of flavors in every bite.
Perfect for meal prep: These stuffed dates store beautifully in the refrigerator, making them a convenient grab-and-go snack or dessert throughout the week.
No-bake and easy: No oven required! This simple recipe comes together with minimal effort and is perfect for warm days when you don’t want to turn on the oven.
Naturally wholesome: Made with simple ingredients, these vegan treats are a healthier alternative to traditional candy and desserts.
Satisfies a sweet tooth: When a chocolate craving strikes, these raspberry coconut cream dates deliver all the indulgent flavor of a decadent dessert while being made with nourishing ingredients.

The Ingredients

Medjool Dates: Soft, caramel-like Medjool dates are the perfect base for this healthy treat. If your dates feel a little firm, leave them on the counter overnight or soak them in warm water for 10 minutes to soften.

Unsweetened Shredded Coconut: Fine unsweetened shredded coconut works best for creating a creamy, smooth filling. It also adds the delicious coconut flavor that makes these dates so irresistible.

Plant-Based Milk: A splash of your favorite dairy-free milk helps bring the coconut filling together. Almond, oat, soy, or cashew milk all work well.

Maple Syrup: This natural sweetener enhances the sweetness of the coconut filling while complementing the raspberry flavor.

Raspberry Jelly: Raspberry jelly adds concentrated berry flavor and helps create the perfect sweet-tart balance. While optional, it is highly recommended for the best flavor.

Vanilla Extract: A splash of pure vanilla extract enhances all of the flavors and adds warmth to the filling.

Salt: Just a pinch of salt helps balance the sweetness and brings out the flavors of the coconut, raspberry, and chocolate.

Freeze-Dried Raspberries: Crushed freeze-dried raspberries add a vibrant berry flavor and beautiful color throughout the filling.

Dairy-Free Chocolate Chips: Rich dark chocolate creates the perfect shell around the creamy coconut filling. Use your favorite dairy-free chocolate chips.

Coconut Oil: Mixing a little coconut oil into the melted chocolate helps create a smooth coating and allows the chocolate to set with a beautiful finish.

Frequently Asked Questions

Do I need to soak the dates first?

No, but you will need soft dates. You can achieve this by leaving the Medjool dates on the counter for 24 hours.

How do I store these stuffed dates?

Store the dates in an airtight container in the refrigerator for up to 1 week. They also freeze well for longer storage.

Can I freeze chocolate-stuffed dates?

Yes! Place them in a freezer-safe container and freeze for up to 3 months. Allow them to sit at room temperature for a few minutes before enjoying.

What type of chocolate works best?

Dark chocolate or dairy-free chocolate pairs beautifully with the raspberry and coconut flavors, but semi-sweet dairy-free chocolate chips work well too.

Can I use fresh raspberries instead of freeze-dried raspberries?

No. Fresh raspberries contain more moisture and can affect the texture of the filling.

Can I make these without coconut?

The coconut is a key ingredient in the filling, so I would not recommend omitting it. If you’re looking for another date-based treat, try one of my other stuffed date recipes.

Are these dates healthy?

These treats are made with simple ingredients like Medjool dates, coconut, raspberries, and dark chocolate. They are a wholesome dessert option when you’re craving something sweet.

Can I make these ahead of time?

Absolutely! These dates are perfect for meal prep and can be made several days in advance. In fact, I think they taste even better after chilling in the refrigerator.

Can I find all of the ingredients at Trader Joe’s?

Yes! One of the things I love about this recipe is that every ingredient can be found at Trader Joe’s. Trader Joe’s makes it easy to grab everything you need in one shopping trip.

The Instructions

Step one: Using a small knife, slice each date lengthwise down the center and gently open it like a book. Remove the pit, leaving the bottom of the date intact so it can hold the filling. If your dates are already pitted, simply open them up and prepare them for stuffing.

All the Medjool dates have been pitted and opened and are on a parchment-paper-lined plate.

Step two: Pour the freeze-dried raspberries into a sandwich Ziplock bag, secure the bag, and use the bottom of a hard cup to carefully crush them into more of a powder. *Save about 1 tablespoon of the crushed raspberries to sprinkle over the tops of the dates.

The freeze-dried strawberries have been crushed in a Ziplock bag.

Step three: Combine the coconut filling ingredients into a medium mixing bowl, including coconut, nut milk, maple syrup, coconut flour, raspberry jelly, crushed freeze-dried raspberries, vanilla, and salt. Mix everything with a spatula until evenly combined.

All of the coconut mixture ingredients have been mixed together in a glass mixing bowl.

Step four: Fill each opened date with a generous spoonful of the raspberry coconut mixture. Gently press the filling into the center using your fingers, packing it and mounding it while creating a smooth, even top. Repeat until all of the dates are filled.

The dates have been stuffed with the raspberry coconut filling and are on a large white plate.

Step five: Melt the chocolate chips and coconut oil in a small, microwave-safe bowl for 20 seconds at a time. Stir after each interval and continue until the chocolate is completely smooth.

The chocolate chips and coconut oil have been melted together in a small white bowl until smooth and creamy.

Step six: Carefully dip the top half of each stuffed date into the melted chocolate, allowing the excess chocolate to drip back into the bowl. Transfer the chocolate-covered dates to a parchment-lined plate.

The dates have been dipped into melted chocolate and placec on a plate.

Step seven: Optional: For an extra bakery-style finish, transfer any remaining chocolate to a small zip-top bag, snip off the corner, and drizzle it over the dates before chilling.

While the chocolate is still wet, sprinkle the tops of the dates with the remaining crushed freeze-dried raspberries for a beautiful pop of color and extra berry flavor.

Transfer the dates to the refrigerator and chill for at least 1 hour, or until the chocolate has completely set.

The dates have been sprinkled with crushed freeze-dried raspberries for the final touch.

Storage

Store the raspberry coconut cream stuffed dates in an airtight container in the refrigerator for up to 1 week. I recommend placing a piece of parchment paper between layers if stacking them to prevent the chocolate from sticking.

For longer storage, place the dates in a freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy one, simply let it sit at room temperature for 10 to 15 minutes to soften slightly.

Tips and Modifications

Use soft, fresh Medjool dates for the best texture. If your dates feel firm or dry, leave them on the counter for 24 hours before making this recipe.

Feel free to swap the raspberry jelly for strawberry, blackberry, or cherry preserves to create a new flavor variation.

For extra raspberry flavor, sprinkle additional crushed freeze-dried raspberries over the top just before serving.

Allow the dates to chill in a single layer without touching until the chocolate has completely hardened. This helps prevent them from sticking together and ensures the chocolate coating stays smooth, glossy, and picture-perfect.

A bite out of these raspberry coconut stuffed dates.

More Date-Based Vegan Recipes

Peanut Butter Cookie Dough Stuffed Dates

Strawberry Coconut Cream Stuffed Dates

Viral Thin Mint Date Bark

Trail Mix Stuffed Dates

Butterfinger Stuffed Dates

Coconut Cream Stuffed Dates Dipped in Chocolate

Cake Batter Stuffed Dates