This coconut date spread recipe is naturally sweet and perfect for slathering on your favorite bread or morning toast. You can even add a spoonful to oatmeal for some sweetness.

Coconut Date Spread in a small ramekin next to medjool dates.
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I have a nut butter problem.

In fact, I’m headed to Trader Joe’s today for my monthly stock up trip.

TJ’s is about 45 minutes away so every trip results in weird stares from the Hawaiian shirted cash register person as I unload 2-5 of pretty much everything in my cart, almond butter included.

Somehow though, even 5 jars of the stuff doesn’t seem to last a month.

From spreading it on paleo english muffins, dropping a big spoonful into oatmeal, random 3pm spoonfuls as snacks or shoving it in a date before CrossFit, the jar is empty in about 5 days flat and that’s only if Ulysses hasn’t decided to make his pb&j lunch an ab&j instead, in which case the life span gets cut to about 4 days.

So as I’ve sat here nut butter-less for the last 6 days or so, an idea came up as I stared at a pantry full of medjool dates…make a date butter.

Stirring the date spread in a small stainless steel bowl.

It’s not quite nut butter and it’s not quite jam but this coconut date butter is naturally sweet, packed with potassium and makes the perfect spread for your morning toast or dollop into your hot bowl of oats.

It also does real well in the 3pm “omg I need a snack now and it has to be sweet” kind of emergency that seems to happen every single day of my life.

Usually, the jar of Nutella and I get real close at that time of day but this coconut date spread works a heck of a lot better when it comes to satisfying that craving without making me want to cry in the Target dressing room when I realize these almost 33 year old thighs really have no business with 3pm spoonfuls of Nutella.

Ingredients Needed for Coconut Date Butter

  • medjool dates
  • macadamia nuts
  • unsweetened shredded coconut
  • coconut oil
  • coconut cream
  • coconut water
  • vanilla extract
  • pinch of sea salt

How to Make The Best Date Spread Recipe

Simply add all of the ingredients to your food processor or high-speed blender. Process until it’s smooth, scraping down the sides as needed.

Date spread on a piece of chocolate bread next to a glass of milk.

Tips for Making and Serving

  • While there are a ton of varieties of dates, I only recommend using medjool in this case.
  • Use the top portion of a can of full fat coconut milk for the coconut cream, and get the coconut water from the bottom.
  • As a time saver, grab dates that have already been pitted.
  • Choose dates that are ripe. If you find your medjool dates are super dry, place them in a bowl with warm water for about 10 minutes to soften them up. Drain before using.
  • Use this spread on toast, waffles, pancakes, or even mixed in a yogurt bowl!

Dates make a great base for energy bites like these chia cherry crunch bites or as part of the dried fruit in my nut-free granola too if you’re looking for more ways to use them.

Even dogs can eat dates too so feel free to share this spread with your pup also. Date spread stuffed Kong instead of pb? Why not?!

Is this date spread recipe the same as date paste?

It’s very similar. However, date paste can be used as a sugar substitute in some recipes. When I make this spread, I rarely use it in place of sugar, but rather as a topping or condiment, just like you would with date caramel.

More Delicious Spread Recipes:

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Coconut Date Spread

Servings: 16 servings
Prep: 10 minutes
Total: 10 minutes
This coconut date spread is naturally sweet and perfect for slathering on your favorite bread or morning toast. You can even add it to oatmeal for a sweet bite.

Ingredients 

  • 15 medjool dates, pitted and halved
  • 1/2 cup macadamia nuts
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup melted coconut oil
  • 2 tablespoons coconut cream, from the top of a full fat can of coconut milk
  • 1/4 cup coconut water, from the bottom of a full fat can of coconut milk
  • 1 teaspoon vanilla extract
  • pinch of sea salt

Instructions 

  • Combine all the ingredients in a food processor and process until smooth, scraping down the sides as needed, about 3-5 minutes.

Nutrition

Serving: 1SERVINGCalories: 141kcalCarbohydrates: 19gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gSodium: 14mgFiber: 2gSugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sauces, Dressings & Spreads
Cuisine: American
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*This post is sponsored by Natural Delights. All content and opinions are my own.

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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15 Comments

  1. Hi Gina

    How can I make this to last a long time without refrigeration?

    I supply a shop with jams, chutney, preserves etc and would love to try this. Shelf life is a problem