Chocolate-Dipped Stuffed Dates with Coconut Raspberry Filling

Hello mOMMA,

When you’re in the postpartum season, quick snacks that are nourishing, satisfying, and healing are worth their weight in gold. These chocolate-dipped stuffed dates are one of my favorite little indulgences — naturally sweet, rich in healthy fats, and full of postpartum recovery benefits. They’re simple to make, freezer-friendly, and feel like a treat while fueling your body’s healing process.

Why Stuffed Dates Are Perfect for Postpartum

Dates are often called “nature’s candy,” but they’re so much more than a sweet snack. They’re packed with fiber to support digestion, iron to replenish blood stores, and natural sugars to keep energy levels steady (so important in those early newborn days). When you stuff them with a creamy coconut-almond filling and juicy raspberries, then dip them in dark chocolate, you have the ultimate grab-and-go postpartum snack.

• Easy to prep – No baking required, just a quick mix, stuff, and dip.

• Healing nutrients – A balance of carbohydrates, healthy fats, protein, and minerals.

• Freezer-friendly – Keep a stash on hand for those long nights and busy days.

Recipe: Chocolate-Dipped Stuffed Dates with Coconut Raspberry Filling

Ingredients

• 15 soft Medjool dates, pitted

• ½ cup finely shredded coconut

• ¼ cup plant-based milk

• 2 tablespoons pure maple syrup

• 3 tablespoons almond flour

• 2 tablespoons raspberry jelly

• ½ teaspoon pure almond extract

• ⅛ teaspoon sea salt

• ½ cup fresh raspberries

For the chocolate coating:

• 1 whole dark chocolate bar (I used raspberry dark chocolate)

• 1 tablespoon coconut oil

Instructions

1. Prep the dates – Slice each Medjool date lengthwise and remove the pit. Keep the bottom intact so the filling doesn’t fall out.

2. Make the filling – In a medium bowl, combine shredded coconut, plant-based milk, maple syrup, almond flour, raspberry jelly, almond extract, and sea salt. Stir until smooth and creamy. Gently fold in the raspberries.

3. Stuff the dates – Fill each date with about 1 tablespoon of the coconut-raspberry mixture. Place the stuffed dates on a parchment-lined tray and freeze for 30 minutes to firm.

4. Melt the chocolate – Break the chocolate bar into pieces and melt gently in a double boiler with the coconut oil, stirring until smooth.

5. Dip the dates – Remove dates from the freezer and dip each one into the melted chocolate, letting excess drip off. Place back onto parchment paper.

6. Set and serve – Chill in the fridge until the chocolate hardens, about 30 minutes.

Storage

• Store in an airtight container in the fridge for up to 5 days.

• Freeze for longer storage and thaw at room temperature for 10 minutes before enjoying.

Final Thoughts

These chocolate-dipped stuffed dates are more than a sweet treat — they’re a nourishing snack designed with postpartum healing in mind. Whether you’re enjoying one in the middle of a long night feed, or grabbing one in the afternoon for a quick energy lift, they’re the perfect balance of decadent and wholesome.

wISHING YOU ALL THE HEALING!