Vegan Ganache-Stuffed Dates

Prep Time 10 min Inactive Time 1 hour Cook Time 5 min


15 pitted Medjool dates, divided

1 1/2 cups coconut cream, canned and room temperature

1/2 cup carob or cocoa powder

1/4 cup melted coconut oil

1/4 teaspoon fine sea salt


    1. To make the ganache: place 7 of the dates in a small microwave-safe bowl and cover with water. Microwave for 1 minutes until very soft. Drain the water and place dates in a blender or food processor. If you can remove the skins easily, you'll get a smoother ganache. 
    2. Add the remaining ingredients to the blender and blend until  very smooth, scraping down the sides as needed to ensure the dates break down completely. 
    3. Transfer the mixture to a small saucepan over medium heat. Stir continuously until sooth and shiny. Remove from the heat before the fudge comes to a boil. At this point, you can use this recipe as Hot Fudge.
    4. Spoon about  1 1/2 teaspoons of the Hot Fudge into the center of the remaining 8 Medjool dates. Place in the refrigerator for 1 hour to allow the Hot Fudge to set into a hardened Ganache. Reserve any remaining slightly warm Hot Fudge to drizzle on the stuffed sates just before serving, for an even more decadent treat. 


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