AIP Friendly Carob-Coconut Date Balls
Sweet, fudgy, and rolled in a snowy coat of shredded coconut, these little bites deliver serious dessert energy without a single ingredient that conflicts with autoimmune protocol eating. Carob steps in beautifully where cocoa can't go, bringing a naturally sweet, earthy depth that pairs perfectly with the caramel richness of Medjool dates. A touch of Ceylon cinnamon and ground ginger add warmth and complexity, while melted coconut oil helps everything bind into a smooth, rollable dough. The whole thing comes together in a food processor in under two minutes — no baking, no fuss, just chill time in the fridge. Each ball is portioned by the tablespoon, so you get a consistent, satisfying bite every time, and the recipe makes 12 servings, which means plenty to stash in the fridge for the week. They're the kind of treat that genuinely feels indulgent, which can be hard to come by when you're navigating a strict elimination protocol.
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Learn more →Ingredients
12 servings
- 2 cups medjool dates, pitted
- ½ cup unsweetened shredded coconut
- 3 tbsp carob powder
- 2 tbsp coconut oil, melted
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For rolling
- ½ cup unsweetened shredded coconut, for rolling
Instructions
- 1
Line a baking sheet with parchment paper and set aside. Spread the 1/2 cup of rolling coconut in a shallow bowl or plate.
- 2
Add the pitted dates, shredded coconut, carob powder, melted coconut oil, Ceylon cinnamon, ground ginger, and sea salt to a food processor. Process for 60–90 seconds, stopping to scrape down the sides once, until the mixture comes together into a cohesive, sticky dough that holds its shape when pressed between your fingers.
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