Coconut Dates (Samoa Cookie-Inspired!)
Coconut Dates are stuffed with a coconut mixture and drizzled with chocolate for a delicious, healthy treat inspired by Samoa cookies!
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Recipe Highlights:
If you like Samoa cookies then these Samoa cookie-inspired coconut dates are for you! Similar to my chocolate dates inspired by the Take 5 candy, I’ve taken a beloved treat and turned it into a fun medjool date version.
- Medjool dates have a caramel-y taste and texture, making them perfect to use with Samoa cookie’s chocolate caramel coconut vibes.
- Dates have a high amount of copper, manganese, magnesium, potassium, vitamin B6, and fiber. They offer health benefits related to gut health, boosting brain health, may decrease risk for certain chronic diseases, and at the very least, are a great natural alternative to added sugar.
- These coconut dates are a no bake treat.
- They’re kid-friendly!
- Great for meal prep, they store well in the fridge for a sweet treat on deck throughout the week.
- All you need is 5 ingredients and about 15 minutes.
Ingredient Notes & Substitutions:
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Medjool Dates: Make sure you pit your dates if they’re not already pitted!
- Coconut: Unsweetened shredded coconut is my preference, namely because the dates are plenty sweet themselves. But also, unsweetened coconut is often shredded finely, which is preferred for this use!
- Nut Butter: You can use cashew butter, almond butter, sunflower seed butter, or any other nut/ seed butter you prefer. I love using Cocomo Coconut Peanut Butter Spread for its delicious coconut flavor. (And full transparency – the company did reach out on social media and sent me some to try, but they have no idea I’m writing this post or made this recipe and I wasn’t asked to do so at all.)
- Chocolate: Use what you like – milk, semisweet, dark, etc.
- Coconut Oil: a teaspoon of coconut oil added to the chocolate as it melts helps prevent the chocolate from seizing and thins the chocolate to a perfect, drizzly consistency.
How to Make Coconut Dates
For complete instructions, please check out the recipe card at the bottom of this post.
If your dates are not already pitted, don’t skip this first step! Carefully slice down the side of one date, then remove the date. Repeat for all the dates, then set aside.
Mix the nut butter and shredded coconut together. Then stuff each date with the coconut mixture.
Melt the chocolate with the coconut oil, the drizzle over each date. Transfer to the fridge and let set for 15-20 minutes, or until chocolate has hardened.
Tips and Variations
- Gluten-Free: These coconut dates are naturally gluten-free!
- Dairy-Free: use a dairy-free chocolate chip and you’re good to go!
- Nut-Free: If you can consume coconut but are allergic to other nuts, I recommend using sunflower seed butter to bind the coconut.
- Vegan/ Vegetarian: use a dairy-free chocolate and these treats are automatically completely plant-based.
- No Added Sugar: to make this treat completely free of added sugar, make sure there is no added sugar in the nut butter you use, and also use a no added sugar chocolate. I enjoy Lily’s stevia sweetened chocolate chips. Whole Foods has their own no added sugar dark chocolate chips, too.
How to Store Coconut Dates
These Medjool coconut dates can be stored in an airtight container in the fridge for up to one week (if they last that long!). They can also be frozen for 1-2 months.
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More Healthy Treat Recipes to Love
- Chocolate Dates
- Healthy Chocolate Banana Muffins
- Chocolate Yogurt Bark
- Protein Dole Whip
- Cottage Cheese Strawberry Ice Cream
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Coconut Dates (Samoa Cookie-Inspired!)
Equipment
Ingredients
- 16 medjool dates pitted, sliced on top
- ½ cup shredded coconut unsweetened
- ¼ cup coconut peanut butter spread
- ¼ cup chocolate chips
- 1 teaspoon coconut oil
Instructions
- If dates are pitted, carefully slice one side of the medjool date and remove the pit. Repeat for all dates, then set aside.16 medjool dates
- To a small bowl, add shredded coconut and coconut peanut butter, or other nut butter spread. Mix until well combined (note, that depending on the consistency of your nut butter, you may need to add a little extra).1/2 cup shredded coconut, 1/4 cup coconut peanut butter spread
- Fill each date with the coconut mixture and set down on a plate or small pan with the coconut side facing up.
- In a separate small bowl, add chocolate chips and coconut oil. Microwave for 30 second intervals, stirring after each interval, until chocolate is completely melted. This will take around 60-90 seconds.1/4 cup chocolate chips, 1 teaspoon coconut oil
- Let chocolate cool slightly, then transfer to a piping bag or a small ziplock bag. Cut a tiny corner off one of the tips, then drizzle chocolate over each date. Once done, transfer to the fridge for 15-20 minutes, or until chocolate has hardened.
- To store, transfer coconut dates to an airtight container and keep in the refrigerator for up to one week. Enjoy!
