Dates stuffed with almond butter and coconut

Dates stuffed with almond butter and coconut

A healthy, quick snack to satisfy any sweet craving

Dates stuffed with almond butter and coconut

Sometimes the craving for something sweet hits so quickly, and so aggressively that you find yourself scrambling in the kitchen, looking for something that was already baked, or a candy bar, or a bag of chocolate chips that you spontaneously decide are not necessary for the chocolate chip cookies you were planning to make.  If you don’t have access to these options, you dip into the sugary cereal you know you shouldn’t be feeding your kids, or you make some cinnamon toast, with more brown sugar than cinnamon, or toast.  Or, you pause, remember your health and waistline and choose a piece of nature’s candy instead.   You know, a bowl of grapes or a ripe peach.  Bah! Who are we kidding?? When that urge for sweetness hits, fruit just isn’t going to cut it unless its been morphed into a pie, or unless that fruit is a date.

Dates are truly nature’s sweet, sweet candy.  They are so sweet that they are being used by all sorts of creative people to make desserts which are healthy-ish and delicious.  Medjool dates in particular are plump, soft, sweet and surprisingly filling.  Dates are also high in potassium and fiber making these little two-bite delights a very guilt free treat.
Dates stuffed with almond butter and coconut
We have already shared with you a savoury appetizer using Medjool dates stuffed with feta and wrapped in bacon (Yum!!).  Now, we are sharing a vegan, healthier (no bacon!) way to enjoy dates as a snack, dessert or even a quick on the go breakfast.  We like to make these in larger batches and keep them in the refrigerator for easy snacking; they are delicious both cold and at room temperature.
Helpful hints
We use raw almond butter in these stuffed dates; the creamy, nutty flavour and texture goes so well with the sweetness of the dates.  Keep almond butter in the refrigerator, upside down.  This will eliminate the need to stir, to re-incorporate the natural oils which will separate out of the nut butter as it sits.  An easy trick, which works like magic!
Pitting dates is easy, but requires a bit of practice so that you don’t tear them apart completely.  We have provided detailed instructions in the recipe itself, and there is also a video attached to help you along.

Pin this recipe if you like it.

Dates stuffed with almond butter and coconut
If you don’t like coconut (who are you?), you don’t have to use it here. Instead, replace the coconut with something that you do like; perhaps some sunflower seeds or chopped up pumpkin seeds.  It’s nice to add something that will give not only another element of flavour, but also of texture.
If you like small snacks like these, you’ll love these other ideas:
Popcorn (Ποπ κορν)
Eggplant BLT Sandwich
We love hearing from you!  If you have made our recipes, or simply want to let us know something or you have a question, please leave a comment below!
Dates stuffed with almond butter and coconut

Dates stuffed with almond butter and coconut

Dates stuffed with almond butter and coconut

A perfect snack which satisfies any sweet craving. Delicious plump Mejool dates stuffed with a rich almond butter with shredded coconut adding flavour and texture.
5 from 2 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Servings: 4 dates
Author: Mia Kouppa


  • 4 mejool dates
  • 2 - 3 tsp almond butter
  • 2 tsp unsweetened flaked coconut


  • Pit your dates by using a paring knife (or other small knife) to slice into the date, cutting towards the end of the date that has the stem.  While you are cutting through the date, use your knife to push the pit out of the end of the date. See video here
  • With your pit removed, carefully make the slit large enough so that you can use a small spoon to stuff your dates with the almond butter.
  • When you have added the almond butter to the dates, dip the exposed almond butter part into a small dish of shredded coconut.
  • Enjoy!


These stuffed dates can be made ahead and kept in the refrigerator.  They are delicious both cold and at room temperature.


Thanks for sharing!


  1. Hello Mia, Love your site. Can you tell me, can I assemble a pan of Baklava, freeze it and then bake it a week later? If yes, do I bake it frozen or partially thawed. And can I do the same with Spanakopita? I’m pretty sure I can but I would surely appreciate your professional opinion.. Anxiously awaiting your reply, Sincerely Susie

    1. miakouppa says:

      Thank you so much Susie! You can certainly freeze and then bake baklava, straight from frozen. Same thing with spanakopita, although you can also let those thaw a little before baking, depending upon the type of phyllo you use. Hope that helps 🙂 Billie & Helen!

  2. Nick @ says:

    These stuffed dates have some of my favorite flavors! The key to this recipes seems to be finding the plumpest dates you can get your hands on.

    1. miakouppa says:

      Thanks so much Nick! Medjool dates are always our go-to date for stuffing.

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