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: 13 stuffed dates
Calories: 217kcal
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.
Notes
Storage:
Place the hardened dates into an airtight container and store them in the fridge for up to 2 weeks.
For the freezer, add the dates to an airtight container and store them 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.
Nutrition
Serving: 1stuffed date | Calories: 217kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 27mg | Potassium: 316mg | Fiber: 5g | Sugar: 32g | Vitamin A: 36IU | Vitamin C: 111mg | Calcium: 42mg | Iron: 3mg