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Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate Recipe

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4.1 from 84 reviews

  • Author: Sophia
  • Total Time: 1 hour 30 minutes
  • Yield: 12 stuffed dates
  • Diet: Vegan

Description

Delightfully sweet and creamy, these Strawberry Coconut Cream Stuffed Dates are a vegan treat featuring soft Medjool dates filled with a luscious coconut and strawberry mixture, then dipped in rich vegan chocolate and topped with freeze-dried strawberries. Perfect for a healthy dessert or snack, they combine natural sweetness, creamy texture, and a satisfying chocolate coating.

Ingredients

Dates and Filling

  • 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, crushed

Chocolate Coating

  • 1¼ cup vegan chocolate chips
  • 1 teaspoon coconut oil

Instructions

  1. Crush Freeze-Dried Strawberries: Place the freeze-dried strawberries in a plastic ziplock sandwich bag flattened on a cutting board. Use the bottom of a cup to carefully smash them into smaller, finer pieces to be used in the filling and as a topping.
  2. Prepare Dates: Slice each Medjool date lengthwise down the middle without cutting through completely to keep the bottom intact. Remove the pits carefully to create space for the filling. If already pitted, still slice and open the dates to prepare for stuffing.
  3. Make Coconut Strawberry Cream: In a medium bowl, combine shredded coconut, coconut flour, plant-based milk, pure maple syrup, strawberry jelly, vanilla extract, and sea salt. Mix thoroughly with a spatula until fully combined. Gently fold in the crushed freeze-dried strawberries, reserving some for topping.
  4. Stuff Dates: Using a small spoon, scoop about 1 tablespoon of the coconut cream mixture into each date. Press firmly with the back of the spoon or your finger to pack the filling so it holds together well. Arrange the stuffed dates on parchment paper and freeze for 30 minutes to firm up.
  5. Melt Chocolate: Set up a double boiler by filling a small saucepan with about 2 inches of water. Place a heat-resistant glass bowl on top, ensuring it does not touch the water. Heat the water to a simmer and add the vegan chocolate chips and coconut oil to the bowl. Stir frequently as the chocolate melts, then remove from heat once fully melted but before the chocolate begins to harden.
  6. Dip Dates in Chocolate: Holding the date face down, submerge it into the melted chocolate. Use two forks to evenly cover the entire date with chocolate. Lift the date onto one fork and let excess chocolate drip off. Transfer the coated date onto parchment paper and gently slide it off with the other fork.
  7. Add Toppings and Chill: Sprinkle the reserved crushed freeze-dried strawberries over the chocolate-coated dates. Place the dates in the refrigerator for about an hour to allow the chocolate to harden completely.

Notes

  • Storage: Store hardened dates in an airtight container in the fridge for up to 2 weeks.
  • Freezing: For longer storage, freeze the dates in an airtight container for up to 2 months. Thaw for 10 minutes before serving.
  • Serving Tips: Keep these dates refrigerated as they will melt if left at room temperature.
  • Chocolate Variation: For a lighter chocolate coating, drizzle melted chocolate over the stuffed dates using a sandwich bag with a snipped corner instead of dipping.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan

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