Raspberry Coconut Cream Stuffed Dates Dipped in Chocolate (Vegan)
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.
Servings: 13 stuffed dates
Calories: 215kcal
Equipment
- 1 large plate lined with parchment paper
- 1 sandwich Ziplock bag *to crush the freeze-dried raspberries in
- 1 small bowl *to microwave and melt the chocolate in
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
For the chocolate coating
- 1 cup vegan chocolate chips
- 1 teaspoon coconut oil
Instructions
- 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.
- 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 after they have been dipped into the melted chocolate.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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.
Nutrition
Serving: 1stuffed date | Calories: 215kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 27mg | Potassium: 316mg | Fiber: 5g | Sugar: 31g | Vitamin A: 36IU | Vitamin C: 111mg | Calcium: 42mg | Iron: 3mg