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Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate

Indulge in these elegant Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate, a delightful blend of sweet Medjool dates, smooth coconut-strawberry cream, and rich dark chocolate.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 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 Crushed for topping
For the dates
  • 12 soft Medjool dates, pitted Sliced open for stuffing
For dipping
  • 1¼ cups vegan chocolate chips
  • 1 teaspoon coconut oil

Method
 

Preparation
  1. Transfer the dried strawberries to a plastic ziplock bag and flatten on a cutting board. Smash into smaller pieces using a cup.
  2. Slice the top of the dates lengthwise to remove pits, leaving the bottom intact.
  3. In a medium bowl, combine shredded coconut, coconut flour, plant-based milk, maple syrup, strawberry jelly, vanilla extract, and sea salt. Mix well.
  4. Fold in remaining freeze-dried strawberries.
  5. Stuff dates with about 1 tablespoon of the coconut mixture and freeze for 30 minutes.
Melting Chocolate
  1. In a double boiler, melt the chocolate with coconut oil over simmering water, stirring frequently until fully melted.
Dipping Dates
  1. Dip each stuffed date into the melted chocolate, ensuring it's fully coated, then place back on parchment paper.
  2. Sprinkle crushed freeze-dried strawberries on top before the chocolate sets.
  3. Refrigerate dates for about an hour to allow chocolate to harden.

Notes

Serve chilled or slightly cool for best texture. Store in an airtight container in the refrigerator for up to 5 days.