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Chocolate-Covered Ladyfingers – 5 Minute Healthy Dessert!

These chocolate-covered ladyfingers are ready in less than 5 minutes and they’re also sugar-free and healthy! 

I made these chocolate-covered ladyfingers a while back and I almost forgot to share it with you. I was craving for something sweet, no-bake and as healthy as possible, so I made this biscuit salami recipe.

Then, because Costin wanted some more and he ate the biscuit salami too fast, he asked me to make something similar. I had some ladyfingers in my pantry and then I got the idea to cover them with a creamy, chocolate and date paste.  They turned out great!

I made about 6 chocolate-covered ladyfingers and they were very much appreciated. This no-bake, refined sugar-free dessert can be a perfect healthy snack for your kids!

Yield: 2

Chocolate-Covered Ladyfingers

Piscoturi invelite in crema de curmale Vegan Ladyfingers covered in carob date cream

These chocolate-covered ladyfingers are ready in less than 5 minutes and they're also sugar-free and healthy!

Prep Time 10 minutes
Total Time 10 minutes


  • 6 ladyfingers, I used Schar ladyfingers
  • 100g (½ cup) dates, soaked for 10 minutes
  • 1 Tbsp carob powder
  • 1 Tbsp raw coconut oil
  • ½ tsp rum extract
  • ½ tsp vanilla extract
  • raw coconut flakes


  1. Chop dates. Add them in your food processor along with carob powder, coconut oil, rum and vanilla extract. Pulse until smooth.
  2. Take the date paste and start covering the ladyfingers with it.
  3. Dip the cream covered ladyfingers in raw coconut flakes.
  4. Serve immediately! If you'll store them in the fridge for too long, the ladyfingers will lose their crunchiness.

Nutrition Information



Amount Per Serving Calories 447Total Fat 20.2gCarbohydrates 62.3gProtein 3.8g

Did you make this recipe?

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Chocolate-Covered Ladyfingers healthy dessert

Carob fan? Try these awesome raw or no-bake desserts:


Monday 23rd of July 2018

A classic recipe that I always make with great pleasure. Amazing! :)


Tuesday 25th of September 2018

Thanks, Jeanette! Glad you liked the recipe!

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