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Samoa Cookie Stuffed Dates

Samoa Cookie Stuffed Dates That Will Make You Smile

Samoa Cookie Stuffed Dates offer a guilt-free indulgence that satisfies your sweet tooth with wholesome ingredients.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 dates
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 12 pieces Pitted Dates Medjool dates are best for texture.
  • 1 cup Unsweetened Shredded Coconut Toast it for enhanced flavor.
  • 1/2 cup Cashew Butter Substitute with sunflower seed butter for nut-free.
For the Coating
  • 1 cup Dark Chocolate Chips Ensure they are dairy-free for vegan.
Optional Flavor Boosts
  • 1 teaspoon Coconut Extract Enhances coconut flavor.
  • 1/2 cup Finely Chopped Dried Fruits Cranberries or apricots work well.

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • medium bowl
  • Microwave-safe bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Evenly spread the unsweetened shredded coconut on the baking sheet and toast it for 4-5 minutes until golden brown.
  3. Mix the cooled toasted coconut with the cashew butter in a medium bowl until creamy and well combined.
  4. Open each pitted date slightly and fill it with a generous portion of the coconut-cashew mixture. Place stuffed dates on the lined tray.
  5. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals until smooth.
  6. Drizzle melted chocolate over each stuffed date, or dip them for a thicker coating. Allow excess chocolate to drip off.
  7. Chill the coated dates in the refrigerator for at least 1 hour to set the chocolate.

Nutrition

Serving: 1dateCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 25mgPotassium: 200mgFiber: 3gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Use high-quality Medjool dates for the best flavor and texture. Toast the coconut carefully to avoid burning. Allow adequate chilling time for the best chocolate coating.

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