Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate
Satisfy your sweet cravings with these Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate. These vegan treats combine the richness of coconut and the sweetness of strawberries, all dipped in indulgent chocolate.
These strawberry coconut cream stuffed dates are downright irresistible.
I’ve always had a soft spot for strawberry desserts, especially during the spring and summer months when strawberries are at their sweetest. Whether I’m making these stuffed dates, my Vegan Strawberries and Cream Ice Cream Bars, or Strawberries and Cream Overnight Oats, strawberries never seem to last long in my kitchen.
Lately, my freezer has become the go-to spot whenever a sweet craving strikes. You’ll usually find a batch of these stuffed dates tucked next to homemade frozen treats and healthy desserts waiting for an afternoon snack or after-dinner treat.
One of the things I love most about dates is how easily they transform into dessert. Just like my Coconut Cream Stuffed Dates Dipped in Chocolate and Raspberry Coconut Cream Stuffed Dates Dipped in Chocolate, this recipe proves that a handful of simple ingredients can create something truly special.
Spotlight on These Strawberry Coconut Cream Stuffed Dates
- They’re absolutely delicious: These strawberry coconut cream stuffed dates taste like a gourmet candy bar made at home. The combination of sweet strawberries, creamy coconut, rich chocolate, and caramel-like dates creates a dessert that’s hard to resist.
- Made with simple ingredients: Unlike many store-bought desserts, these treats are made with wholesome ingredients you can feel good about. They’re the perfect way to satisfy a sweet tooth while keeping things simple and nourishing.
- Perfect for meal prep: I love keeping a batch of these dates in the refrigerator for an easy grab-and-go snack or dessert. They’re the kind of treat you’ll be thankful to have on hand when a craving strikes.
- Easy and no-bake: No oven, complicated techniques, or special equipment required. This simple dessert comes together in just a few easy steps, making it perfect for busy days.
- Freezer friendly: These stuffed dates store beautifully in both the refrigerator and freezer, making them a great make-ahead treat for the week ahead.
- A crowd favorite: Whether you’re making them for your family, bringing them to a gathering, or enjoying them yourself, these dates always seem to disappear surprisingly fast.
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. Medjool dates work best for this recipe. Make sure they are soft by leaving them on the counter for a few hours or overnight.
Coconut: Look for finely shredded and unsweetened brands for this recipe. The finer, the better. This will be the base of the coconut cream mixture.
Coconut flour: You could definitely use another type of flour such as almond flour, however, the coconut flour really makes the flavor stand out. I highly recommend using coconut flour.
Plant-based milk: I like to use coconut milk but go ahead and use whatever you have on hand. Almond milk, oat milk, or cashew milk are all great choices, too.
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.
Strawberry jam: This will help the strawberry flavor stand out. You’ll only need a small amount. In fact, you could skip this ingredient if you needed to. I enjoy the flavor it brings to these stuffed dates.
Freeze-dried strawberries: Grab a bag of freeze-dried strawberries and mash them until they are finely broken up. You’ll mix this into the coconut mixture to give it the full-blown strawberry vibe.
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 a little bit of this oil to the chocolate to give it a glossy look. it will also help the chocolate harden up nicely.
Frequently Asked Questions
Medjool dates are the best choice because they’re large, soft, and naturally sweet.
Yes. Store them in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
No! However, that is the best part, in my opinion. You could also cut down on the chocolate and just dip the tops instead of the entire date. Or, press chocolate chips into the tops of the dates.
Some of the most popular vegan chocolate chip brands are Enjoy Life, Lily’s, Hu Kitchen. You can find these brands at Whole Foods, Sprouts, and Bristol Farms.
The Instructions
Step one: Transfer the freeze-dried strawberries to a plastic Ziplock sandwich bag and place it flat on a cutting board. Use the bottom of a cup to carefully smash them into smaller and finer pieces.
Step two: 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.
Step three: Grab a medium bowl. Add the shredded coconut, freeze-dried strawberries, coconut flour, plant-based milk, maple syrup, strawberry jelly, vanilla extract, and a pinch of salt. Mix it with a spatula until everything is fully combined.
Step four: Grab a small spoon, grab about 1 tablespoon of the 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 mixture into the date so it is not crumbly. Place the dates on parchment paper and set aside.
Step five: Place the chocolate chips and coconut oil in a small, microwavable bowl. Heat 20 seconds at a time, stir, and repeat until smooth and creamy.
Step six: Carefully place each stuffed date into the melted chocolate. Using two forks, gently turn the date until the top half or entire date is coated in chocolate. Lift the date with one fork and allow any excess chocolate to drip back into the bowl. Transfer it to a parchment-lined plate or baking sheet, using the second fork to carefully slide it off.
Step seven: For the final step, sprinkle crushed freeze-dried strawberries on top of each date. Place the dates in the fridge for about 30 minutes to allow the chocolate to harden.
Storage
Place the hardened dates into an air-tight container and in the fridge for up to two weeks.
For the freezer, add the dates to an airtight container and in the freezer for up to 2 months. Allow the dates to thaw for about 10 minutes before enjoying.
Tips and Modifications
Keep these stuffed dates refrigerated until you’re ready to enjoy them. The chocolate shell softens quickly at room temperature, so they are best served chilled straight from the fridge.
For a lighter version, skip the chocolate dipping and drizzle the melted chocolate over the tops instead. Simply transfer the melted chocolate to a small zip-top bag, snip off the corner, and drizzle it over each stuffed date.
If you love sweet and salty desserts, sprinkle a little flaky sea salt over the chocolate before it hardens. The combination of strawberries, chocolate, and sea salt is incredible.
Use soft, fresh Medjool dates for the best results. I recommend placing your dates on the counter for 24 hours to soften.
For extra strawberry flavor, sprinkle additional crushed freeze-dried strawberries over the tops before the chocolate sets.
Allow the dates to chill in a single layer without touching until the chocolate has completely hardened. This prevents sticking and helps maintain a beautiful chocolate coating.
These stuffed dates are rich and satisfying, so don’t be afraid to slice them in half before serving for a smaller treat.
For a fun variation, try using raspberry, cherry, or mixed berry jam in place of the strawberry jam for a slightly different flavor profile.
More Vegan Date and Coconut Recipes
Coconut Cream Stuffed Dates Dipped in Chocolate
Raspberry Coconut Cream Stuffed Dates
Vegan Fudgy Brownies with Toasted Coconut Caramel Frosting
Healthy Vegan Copycat Girl Scout Caramel Delites
Peanut Butter Pretzel and Jam Stuffed Dates
Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate
Equipment
- 1 plate or small cookie sheet lined with parchment paper
- 1 medium bowl *to mix the coconut mixture in
- 1 ziplock sandwich bag to crush the freeze-dried strawberries in
- 1 small bowl *to melt the chocolate in
Ingredients
- 13 soft Medjool dates, pitted
- ½ cup finely shredded coconut
- ½ cup freeze-dried strawberries, crushed
- ¼ cup plant-based milk
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut flour
- 1 tablespoon strawberry jelly or strawberry preserves
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
For the chocolate
- 1 cup vegan chocolate chips
- 1 teaspoon coconut oil
Instructions
- Transfer the freeze-dried strawberries to a plastic ziplock sandwich bag, then place the bag flat on a cutting board. Use the bottom of a cup to smash them into smaller and finer pieces carefully. *I recommend saving about 1 tablespoon of the crushed raspberries to top the dates with at the end.
- 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.
- Grab a medium bowl. Add the shredded coconut, freeze-dried strawberries, coconut flour, plant-based milk, maple syrup, strawberry jelly, vanilla extract, and a pinch of salt. Mix it with a spatula until everything is fully combined.
- Grab 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 and set aside.
- Place the chocolate chips and coconut oil in a small, microwavable bowl. Heat 20 seconds at a time, stir, and repeat until smooth and creamy.
- Carefully place each stuffed date into the melted chocolate. Using two forks, gently turn the date until the top half or entire date is coated in chocolate. Lift the date with one fork and allow any excess chocolate to drip back into the bowl. Transfer it to a parchment-lined plate or baking sheet, using the second fork to carefully slide it off.
- For the final step, optionally sprinkle crushed freeze-dried strawberries on top of each date. Place the dates in the fridge for about an hour to allow the chocolate to harden.
These are a must make! Such an easy, healthy & delicious treat to have on hand. I keep in freezer.
I am so glad you made them and loved them!
A must make! These are easy to make, healthy and so very delicious!
Yay! Glad you liked them! They are totally easy to make and delicious!