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Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate Recipe

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4.6 from 140 reviews

These decadent Strawberry Coconut Cream Stuffed Dates are a delightful vegan treat, combining the natural sweetness of Medjool dates with a creamy coconut and strawberry filling, all dipped in rich melted vegan chocolate and topped with crushed freeze-dried strawberries for an elegant finish. Perfect as a healthy dessert or snack that’s gluten-free and dairy-free.

Ingredients

Scale

Dates

  • 12 soft Medjool dates, pitted

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

Chocolate Coating

  • 1¼ cup vegan chocolate chips
  • 1 teaspoon coconut oil

Instructions

  1. Crush the freeze-dried strawberries: Transfer the freeze-dried strawberries into a ziplock sandwich bag. Lay the bag flat on a cutting board and use the bottom of a cup to gently smash the strawberries into smaller, finer pieces for topping and folding into the filling.
  2. Prepare the dates: Carefully slice down the middle, lengthwise, of the top of each Medjool date. Gently open the dates and remove the pits while keeping the bottom intact to hold the filling. If dates are already pitted, just slice and open them for stuffing.
  3. Make the coconut strawberry filling: In a medium bowl, combine the shredded coconut, coconut flour, plant-based milk, maple syrup, strawberry jelly, vanilla extract, and sea salt. Mix thoroughly with a spatula until fully combined. Fold in the crushed freeze-dried strawberries for extra texture and flavor.
  4. Stuff the dates: Using a small spoon, fill each date with about 1 tablespoon of the coconut strawberry cream. Press gently with the back of the spoon or your finger to pack the cream firmly, ensuring it holds together. Arrange the stuffed dates on parchment paper and place them in the freezer for 30 minutes to firm up.
  5. Melt the chocolate: Set up a double boiler by filling a small saucepan with about 2 inches of water. Place a heat-safe glass bowl on top of the saucepan without touching the water. Turn heat to high and add the vegan chocolate chips and coconut oil to the bowl. Allow the water to simmer gently, then remove from heat and stir frequently until the chocolate is smooth and fully melted. Avoid overheating as this will cause the chocolate to harden prematurely.
  6. Dip the dates in chocolate: Carefully dip each frozen stuffed date face down into the melted chocolate. Using two forks, fully coat the dates with chocolate. Lift the date out, rest it face-up on one fork, and let excess chocolate drip off. Transfer to parchment paper, gently sliding the date off the fork with the other fork.
  7. Finish and chill: Sprinkle the tops of the chocolate-coated dates with the crushed freeze-dried strawberries. Place the dates in the refrigerator for about 1 hour to allow the chocolate to set and harden completely before serving.

Notes

  • Use soft Medjool dates for best texture and ease of pitting.
  • If you can’t find freeze-dried strawberries, substitute with finely chopped dried strawberries but the texture will differ slightly.
  • Ensure not to overheat the chocolate to maintain a smooth, glossy finish.
  • Dates can be stored in the refrigerator in an airtight container for up to 5 days.
  • This recipe is vegan, gluten-free, and dairy-free, perfect for various dietary preferences.

Keywords: stuffed dates, vegan dessert, coconut cream, strawberry filling, chocolate dipped dates, gluten-free sweets, healthy treats

Find it online: https://frommamamaya.com/strawberry-coconut-cream-stuffed-dates-dipped-in-chocolate-recipe/