Coconut Peanut Butter Stuffed Date Truffles


My love for chocolate, peanut butter, and dates inspired me to give this recipe a whirl, and all I can say is, “Wowza!” These are AMAZING. I am not even kidding; you need to have made these yesterday. Not only are they delicious, but they are an excellent choice for a treat. Dates are packed with nutrients: fiber, potassium, iron, B vitamins, and vitamins A and K, just to name a few. (See more on the health benefits of dates on Dr. Mercola’s site. )

Before I go any further and give you the directions for these date truffles, I do have to thank Sylvie, from Gourmande in the Kitchen, who is the master behind the original recipe. If you want her original recipe without my modifications, head on over and check out her creation (She has named these treats Chocolate Covered Coconut Dates). Plus, she has some other wonderful recipe inspirations as well! πŸ™‚

Without further ado, here is your tasty treat! πŸ™‚

Ingredients for the Stuffed Dates:
1/2 cup unsweetened shredded coconut (Note: If your batter seems a little runny after the stuffing ingredients are mixed, add 1-2 extra tablespoons of shredded coconut.)
2 tablespoons melted coconut oil
2 tablespoons maple syrup, Grade B preferred
4 tablespoons organic, creamy peanut butter (You can also use sunflower seed butter or almond butter as well!)
Pinch of sea salt or pink Himalayan salt
1/8 teaspoon vanilla extract (Trader Joe’s sells one that is both alcohol free.)
About 20 large, soft Medjool dates (I actually have found a great deal on dates at Costco!)

Ingredients for Chocolate Dip:
1/2 cup melted coconut oil
1/2 cup cocoa powder
4 tablespoons maple syrup, Grade B preferred
1/4 teaspoon vanilla extract
Pinch of sea salt or pink Himalayan salt

*In a large mixing bowl, combine the ingredients for the date “stuffing” (mixing by hand). You can also put all of the ingredients in a food processor for a smoother filling.
*Cut each date in half lengthwise one way, and take out the pit.
*Fill each date with the peanut butter stuffing.
*Chill the dates in the freezer. 20 minutes is a good amount of time.
*While the dates are chilling, make the chocolate dip. Place the melted coconut oil in a medium-sized bowl. Add in the remaining ingredients and mix with a whisk.
*Remove the dates from the freezer. Using a toothpick to hold each date, dip one at a time in the chocolate until fully covered. Place them on a parchment lined cookie sheet. If you desire, sprinkle the dates with chopped nuts, coconut, etc., right after dipping so that your sprinkles set with the chocolate. Place back in the freezer until the chocolate sets. Enjoy!! Store in an airtight container in the fridge or freezer.

*This page contains affiliate links.
*This recipe has been adapted from Gourmande in the Kitchen.

Homemade Coconut Milk


In my journey of wellness, I have found that there is one particular pantry staple that is essential: good ol’ coconut milk. πŸ™‚ What I have also discovered is that I don’t love the fact that many coconut milks contain stabilizers and thickeners which I believe take away from the nutritional value of the product. In fact, a common ingredient now found in store-bought cartons of “dairy milk substitutes” such as coconut or almond milk is carrageenan, an ingredient with no nutritional value and known to cause possible health problems. Read more about this potentially harmful ingredient here.

Another thing worth noting regarding coconut milk is that some coconut milks come in cartons, while others come in cans. If I do buy coconut milk, I always prefer to buy it in the can, but I do make sure that I use one that contains no added fillers, stabilizers, or thickeners. Another detail that I watch is that the company uses cans which are BPA free. Finally, I prefer to use the full-fat version of coconut milk versus the light, especially when using it for paleo treats (It usually yields a better product. Plus, it contains healthy saturated fats as well as medium chain fatty acids.) If an individual comes to me looking for my recommendation for a canned coconut milk, I suggest this one

Yet, one fact about coconut milk in a can: it is not necessarily cheap, especially if you are using it frequently (my toddler loves to drink it right from the glass!). That is why homemade coconut milk is an excellent choice. Not only is it a much cheaper alternative, but it is also very easy and quick! One can easily make a batch in 10 minutes. πŸ™‚ I also think that it tastes better than any I have tried from the can or the store-bought cartons. What are waiting for? I am pretty certain you will enjoy the final product.
Homemade Coconut Milk
2 cups of shredded coconut
4 cups filtered water

Directions: Place the coconut and water in a high-speed blender and blend on high for several minutes. Pour through a mesh strainer and then again through a thin dish towel to remove any remaining coconut shreds. Use over cereal, in recipes, or straight out of the glass with one of my warm gooey brownies. πŸ™‚

*Thank you, Healthful Pursuit, for the recipe. πŸ™‚

*Disclosure: This page contains affiliate links.
What about you? Do you make your own coconut milk? How do you use it?