Hazelnut Free Carob-Coconut Date Balls
These no-bake bites are rich, chewy, and deeply satisfying — the kind of snack that feels indulgent but is built entirely from whole, simple ingredients. Medjool dates do the heavy lifting here, providing natural caramel-like sweetness and a sticky base that holds everything together without any binders or added sugar. Carob powder brings a mellow, chocolatey depth that pairs beautifully with the warm notes of Ceylon cinnamon and ginger, while melted coconut oil gives the dough a smooth, rollable texture. For anyone navigating tree nut allergies, snack aisles can feel like a minefield — so many energy balls and bliss bites are made with almond flour, hazelnut butter, or processed on shared equipment. This recipe sidesteps all of that by relying entirely on coconut and carob, with zero nut-based ingredients anywhere in the mix. A quick roll in shredded coconut gives each ball a pretty, textured coating, and after just 30 minutes in the fridge they firm up into perfectly poppable little rounds. Make a batch on Sunday and you'll have a grab-and-go treat ready all week long.
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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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