Dipped Coconut Dates

Soft medjool dates stuffed with unsweetened shredded coconut, infused with Manuka honey, and dipped in a velvety mixture of melted cacao, are benign in appearance but potent in taste. Rich, satisfying, and utterly seductive, these wintry delicacies are perfect for a little self-indulgence any time of the day or night. 


Coconut Dates: 

  • 1/2 cup organic unsweetened shredded coconut 
  • 3 tablespoons organic unrefined coconut oil, melted 
  • 1 tablespoon raw honey 
  • Pinch of Pink Himalayan or Celtic sea salt 
  • 1/2 teaspoon organic vanilla extract 
  • 20 medjool dates, pitted 

Raw Chocolate:  

  • 1/2 cup organic, unrefined coconut oil, melted 
  • 1/2 cup organic 100% raw cacao powder 
  • 1/4 cup organic maple syrup 
  • Pinch of Pink Himalayan or Celtic sea salt 


In a food processor, blend the shredded coconut, coconut oil, honey, salt, and vanilla extract until smooth. Stuff each pitted date with the coconut mixture and then press firmly to close the date. Place the stuffed dates in the freezer for 20 minutes. 

Meanwhile, mix together the coconut oil, cacao, maple syrup and salt and pour into a tall glass. Line a baking sheet with parchment paper.

When the dates are firm from the freezer, use a thin skewer to dip each date into the glass of melted chocolate, then transfer the date to the baking sheet. Immediately sprinkle with any extra shredded coconut or a topping of your choice (salt, cinnamon, etc). Let the dates set in the refrigerator. 

Serve cold or at room temperature.