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Samoa Cookie Stuffed Dates

These Samoa Cookie Stuffed Dates are a delightful treat filled with toasted coconut and cashew butter, dipped in dark chocolate. Perfect for sharing or as a sweet surprise in lunchboxes.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 30 minutes
Servings: 14 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 13-14 pieces Pitted Dates Naturally sweet and perfect for stuffing.
  • 1 cup Unsweetened Shredded Coconut Toasted for enhanced flavor.
  • 4 Tbsp Cashew Butter Acts as a binder for the filling.
  • 1 cup Dark Chocolate Chips Melted for coating.

Method
 

Preparation
  1. Preheat your oven to 325°F. Spread the shredded coconut on a small baking sheet and toast for 5–7 minutes, stirring once, until golden and fragrant.
  2. In a small bowl, combine the toasted coconut with the cashew butter. Stir until well blended; add a scant 1/2 teaspoon of water if the mixture is too dry.
  3. Slice each pitted date lengthwise and gently open it to create a pocket for the filling.
  4. Press about a teaspoon of the coconut-cashew mixture into each date.
  5. Melt the chocolate using a double boiler or microwave in 20-second bursts until smooth.
  6. Dip each stuffed date halfway into the melted dark chocolate and place on parchment paper. Optionally, sprinkle some toasted coconut flakes on top before the chocolate sets.
  7. Chill the tray in the fridge for 15–20 minutes until the chocolate is firm.

Notes

Store in an airtight container in the refrigerator for up to 1 week, or freeze in a single layer for up to 2 months. Thaw in the fridge before serving.