Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate Recipe
Dreaming of a treat that’s equal parts decadent dessert and wholesome indulgence? Let me introduce you to Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate. Each bite brings together plump Medjool dates filled with a creamy coconut-strawberry blend, sealed in a cloak of rich vegan chocolate and topped with tangy strawberry crunch. Whether you need an impressive snack for guests or a sweet little escape with your afternoon coffee, this treat checks all the boxes—colorful, flavorful, and just the right amount of fancy.
Ingredients You’ll Need
These simple ingredients work together to create a flavor-packed, irresistibly textured bite. Each one brings something unique to the party, so don’t skip the details—every spoonful, pinch, and drizzle counts!
- Soft Medjool dates: Large and ultra-soft; the perfect sweet vessel for your coconut cream.
- Finely shredded coconut: Adds that chewy, tropical texture and naturally sweet flavor.
- Plant-based milk: Helps bring the coconut cream together and ensures a luscious mixture.
- Pure maple syrup: Delivers all-natural sweetness and the subtlest caramel notes.
- Coconut flour: Thickens the cream and keeps it just the right amount of rich.
- Strawberry jelly: Bursts of berry goodness that make the filling sing.
- Pure vanilla extract: Lends warmth, depth, and that unmistakable cozy aroma.
- Sea salt: Just a pinch brings all those sweet flavors to life!
- Freeze-dried strawberries: Intensely fruity and crispy, they add flavor and color inside and out.
- Vegan chocolate chips: Silky, melty, and perfect for enrobing each stuffed date.
- Coconut oil: Helps create a glossy, pourable chocolate with the perfect snap.
How to Make Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate
Step 1: Smash the Freeze-Dried Strawberries
Start by pouring your freeze-dried strawberries into a ziplock bag and lay it flat on a cutting board. Use the bottom of a sturdy glass or cup to press and crush them into small, pebble-like crumbs. You want some fine powder for the filling and bigger bits for topping later—it’s the secret to that extra punch of strawberry.
Step 2: Prepare the Dates
If your dates still have pits, use a sharp knife to carefully slice down the top lengthwise, only deep enough to remove the pit while keeping the bottom intact. If they’re already pitted, still make the slit so you can stuff the creamy goodness inside. Gently open each one up, making a cozy little space for the filling.
Step 3: Make the Strawberry Coconut Cream
Grab a medium mixing bowl and add shredded coconut, coconut flour, plant-based milk, maple syrup, strawberry jelly, vanilla, and that tiny pinch of salt. Stir it all up until thick, creamy, and fully combined. Fold in about half of your crushed freeze-dried strawberries for big bursts of strawberry flavor throughout every bite.
Step 4: Fill and Freeze the Dates
Scoop out about a tablespoon of coconut cream per date and stuff it firmly inside. Press it in gently with your spoon or finger so each date is nice and packed—not crumbly. Lay your stuffed dates out on parchment paper, then pop them in the freezer for 30 minutes so the filling gets nice and set.
Step 5: Melt the Chocolate
Set up a double boiler by placing a heat-proof bowl over a pot with a couple inches of simmering water (make sure the bowl doesn’t touch the water). Toss in the vegan chocolate chips and coconut oil, stirring often until smooth and shiny. Keep an eye on the chocolate—once it’s melted, the trick is to remove from heat so it doesn’t seize up.
Step 6: Dip the Stuffed Dates
Take your chilled dates and gently submerge each one, face-down, into the melted chocolate. Use two forks to turn and coat it fully, then let any excess drip off before transferring back to your parchment. (Pro tip: Be gentle! The filling will stay put if you use a fork to support the base.)
Step 7: Garnish and Set
While the chocolate coating is still melty, sprinkle those remaining crushed freeze-dried strawberries over the top of each date. Slide your tray into the fridge for about an hour, just until the chocolate sets into a perfect snappy shell.
How to Serve Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate
Garnishes
A final flourish of crushed freeze-dried strawberries on top is non-negotiable—they’re pretty, punchy, and signal exactly what to expect inside. If you’re feeling fancy, a light dusting of coconut flakes or a sprinkle of flaky sea salt makes each bite even more special.
Side Dishes
Pair these treats with a bold espresso, frothy matcha latte, or even a crisp glass of sparkling water to refresh your palate. For dessert platters, surround them with fresh berries, roasted nuts, or chocolate-dipped oranges for a colorful, inviting spread.
Creative Ways to Present
Try stacking the Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate on a rustic wooden board for a charming, homestyle vibe, or plate them up in pastel mini cupcake liners for parties. For holidays, drizzle over a little extra melted chocolate and let kids swirl their own toppings for an interactive dessert table.
Make Ahead and Storage
Storing Leftovers
Store your Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate in a single layer in an airtight container in the fridge. They’ll keep their texture and flavor for up to a week—perfect for grabbing a snack whenever that sweet craving strikes.
Freezing
These stuffed dates freeze beautifully! Layer them between sheets of parchment in a freezer-safe container and stash away for up to two months. Thaw on the counter for about 20 minutes before serving for the best texture and flavor.
Reheating
No reheating needed—these are at their best served chilled or at room temperature! If they’ve been in the freezer, just let them rest out for a bit so the filling becomes perfectly creamy again.
FAQs
Can I use regular dates instead of Medjool?
Medjool dates are best because they’re extra large and soft, making them ideal to fill, but if you can only find smaller varieties, just adjust the filling amount and keep an eye on the chocolate coating—they might need less.
Is there a way to make these nut-free?
Absolutely! The recipe itself is naturally nut-free, just be sure to check your chocolate chips and coconut flour if you have sensitivities, as some brands might process with nuts.
Can I substitute something else for strawberry jelly?
Raspberry or cherry jelly would also be delicious and add a similar pop of color and fruity brightness. You can even use extra crushed freeze-dried berries, though you might need a tiny splash more plant-based milk to compensate.
How do I avoid the chocolate from seizing?
Make sure there’s no water in your chocolate bowl and melt the chocolate over gently simmering, not boiling, water. As soon as it’s smooth, remove from heat and use right away for dipping.
Are these suitable for gifting?
Definitely! Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate are elegant and sturdy enough for little treat boxes or cellophane bags—just keep them chilled if you’re gifting in warmer months.
Final Thoughts
Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate aren’t just treats—they’re little bites of celebration that brighten any day. Whether you’re snacking solo or sharing with friends, you’ll love the sweet surprise in every bite. Give this recipe a try—your taste buds (and anyone you share with) will thank you!
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Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate Recipe
- Total Time: 1 hour
- Yield: 12 stuffed dates 1x
- Diet: Vegetarian
Description
Indulge in these decadent Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate for a delightful treat that perfectly balances sweet and creamy flavors with the richness of chocolate.
Ingredients
For the Coconut Cream 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
For Dipping:
- 1¼ cup vegan chocolate chips
- 1 teaspoon coconut oil
Instructions
- Prepare the Freeze-Dried Strawberries: Crush the freeze-dried strawberries in a plastic bag.
- Prepare the Dates: Slice the dates lengthwise, remove pits, and prepare for stuffing.
- Make the Coconut Cream: Combine coconut, milk, maple syrup, coconut flour, jelly, vanilla, salt, and strawberries.
- Stuff the Dates: Fill dates with coconut mixture, freeze for 30 mins.
- Melt the Chocolate: Use a double boiler to melt chocolate and coconut oil.
- Dip the Dates: Coat stuffed dates in melted chocolate.
- Final Touch: Sprinkle crushed strawberries on top and chill to set.
Notes
- Store these treats in the refrigerator for best results.
- Experiment with different coatings like chopped nuts or coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 stuffed date
- Calories: 180
- Sugar: 20g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Stuffed Dates, Chocolate Dipped Dates, Coconut Cream Dessert, Vegan Treats
