Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Chocolate-Covered Brazil Nut-Stuffed Medjool Dates With Coconut Whipped Cream [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

You don't need a reason to whip up a simple treat like these chocolate-covered dates. Medjool dates, which are rich and caramel-y on their own, are stuffed with Brazil nuts and coated in a rich dark chocolate shell. Homemade coconut whipped cream tops them off creating a decadent bite-sized dessert that's irresistible.

Chocolate-Covered Brazil Nut-Stuffed Medjool Dates With Coconut Whipped Cream [Vegan]

This Recipe is :

Dairy Free Vegan


  • 10 Medjool dates, pitted
  • 10 brazil nuts
  • 1 cup of vegan chocolate chips
  • 1 13.5-ounce of full-fat coconut milk, refrigerated overnight (ideally for 2 nights)
  • 1/2 teaspoon vanilla extract (optional)
  • 1 1/4 cup powdered sugar (optional)


  1. Place one brazil nut inside each pitted Medjool date. Line a cookie sheet and set aside.
  2. Melt the chocolate in a double boiler. Stir frequently until fully melted and remove from heat. Cover each stuffed date in melted chocolate by placing it into the bowl filled with the chocolate. Using two forks, transfer the date between them until it is no longer dripping with chocolate (but still fully covered) and place it on the prepared tray. Repeat until all dates are covered in chocolate. Freeze for approximately 20 minutes, or until the chocolate has hardened.
  3. While the dates are freezing, prepare the coconut whipped cream. Skim all of the hardened cream from the top of the can and place it in a bowl with the vanilla. Using hand-held electric beaters, whip the coconut cream until smooth. If you want it sweet, add the 1/4 cup of powdered sugar.
  4. When the chocolate has hardened, remove the dates from the freezer, top with whipped cream, and serve.


The dates should last in an airtight container in the refrigerator for up to a week.





Hi there! I'm Maya. On my blog – Spice + Sprout – you will find original recipes, words, photography and stories of a plant-powered life! My food philosophy is simple: I eat what my body tells me will make it happiest, which 99 percent of the time is veggies and a vegan diet. I love food, community, art and most of all when those things intertwine. I am excited to share them all with you!



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Spicy Mushroom and Walnut Bolognese [Vegan]

Spicy Mushroom and Walnut Bolognese

Ginger-Tini [Vegan]

Grilled Avocado With Roasted Tomatoes [Vegan]

Get Out The Grill! 10 Main Dishes to Celebrate Labor Day

Sweet and Salty Miso Caramel Dark Chocolate Cups [Vegan]

Miso Caramel Dark Chocolate Cups

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Chocolate-Covered Brazil Nut-Stuffed Medjool Dates With Coconut Whipped Cream [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×