Coconut Date Bounties
The simplest treat made from soft Medjool dates, a creamy coconut filling and a drizzle of dark chocolate.
- Serves
- 10
- Time
- 40 minutes
There’s something so satisfying about making your own little treats at home.
Not because everything needs to be made from scratch all the time, but because it reminds us just how simple food can be. These coconut stuffed date bounties are my go to treat. Just a few wholesome ingredients, a little creativity and you have a super simple, no bake treat.
Ingredients
Dates
- 20 Medjool dates, pitted and halved
Coconut filling
- 2 Tbsp coconut oil
- 1/2 cup desiccated coconut, untoasted
- Optional: 1-2 tsp maple syrup
Dark chocolate
- 50g dark chocolate, chopped finely
- 1 tsp coconut oil
- Pinch celtic salt
Method
Coconut filling
In a small bowl, mix the desiccated coconut with enough coconut oil to create a thick, sticky mixture. Add a little maple syrup if you prefer a sweeter filling.
Stuff the dates
Place a sheet of parchment paper on a plate or small tray. Carefully open each pitted date half and fill the centre with a small amount of the coconut mixture.
Gently arrange the stuffed dates onto the lined parchment paper on a plate or small tray.
Chill
Place the tray or plate in the fridge for 20–30 minutes, or the freezer for 10–15 minutes, to firm up.
Chocolate drizzle
Melt the dark chocolate until smooth.
Remove the dates from the fridge or freezer and drizzle the melted chocolate over the top, then sprinkle with a pinch of fine celtic salt.
Return the dates to the fridge for another 15–20 minutes, or until the chocolate has set.
Serve
Serve chilled and store any leftovers in an airtight container in the fridge.
With love, Christine
