Mustard 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 bring natural caramel-like sweetness and act as the sticky base that holds everything together, while carob powder adds a mellow, chocolatey depth without any bitterness. A touch of Ceylon cinnamon and ground ginger give each ball a warm, spiced finish that makes them genuinely hard to stop eating. For anyone navigating a mustard allergy or sensitivity, packaged snack bars and energy bites can be a minefield of hidden seasonings and shared-facility warnings — this recipe sidesteps all of that with a clean, transparent ingredient list you can feel confident about. Everything gets blitzed in a food processor, rolled into balls, coated in shredded coconut, and chilled until firm — no baking, no complicated technique, no stress. They're perfect tucked into a lunchbox, grabbed before a workout, or served on a snack board alongside fresh fruit.
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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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