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.
Servings: 12 stuffed dates
Calories: 248kcal
Equipment
- 1 plate or small cookie sheet lined with parchment paper
- 1 double broiler to melt chocolate over the stove
- 1 medium bowl
- 1 ziplock sandwich bag to crush the freeze-dried strawberries in
Ingredients
- 12 soft Medjool dates, pitted
- ½ cup finely shredded coconut
- ¼ cup plant-based milk
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut flour
- 1 tablespoon strawberry jelly
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
- ½ cup freeze-dried strawberries
For the chocolate
- 1¼ cup vegan chocolate chips
- 1 teaspoon coconut oil
Instructions
- Transfer the 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.
- 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, 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. Fold in the remaining freeze-dried strawberries.
- 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. Place them in the freezer for 30 minutes to harden.
- Use a double boiler 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.
- Gently place the date, face down, into the bowl of melted chocolate. Using two forks, cover the entire date with chocolate. Slide the date, face up, onto one fork, and allow the excess chocolate to drip off. Transfer the date to parchment paper and gently slide it off using the other fork.
- For the final step, 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.
Notes
Place the hardened dates into an airtight container and store them in the fridge for up to 2 weeks.
You can store them in the freezer for up to 2 months. Give them a few minutes to thaw after removing them from the freezer.
These dates must be stored in the fridge. If they are left out, they will melt.
If you want less chocolate, add the melted chocolate to a sandwich bag. Snip the corner and drizzle a bit over each date.
Nutrition
Serving: 1stuffed date | Calories: 248kcal | Carbohydrates: 43g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 29mg | Potassium: 329mg | Fiber: 5g | Sugar: 35g | Vitamin A: 36IU | Vitamin C: 121mg | Calcium: 49mg | Iron: 4mg