Soy 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, recognizable ingredients. Medjool dates do the heavy lifting here, providing natural caramel-like sweetness and a fudgy texture that holds everything together without any binders or additives. Carob powder brings a mellow, chocolatey depth that pairs beautifully with the warm notes of Ceylon cinnamon and ginger, while coconut oil gives the finished balls a smooth, almost truffle-like bite. Rolling them in shredded coconut adds a light, toasty finish that makes each one look as good as it tastes. For anyone navigating soy sensitivities, this recipe is a genuine win — every single ingredient is naturally free of soy, with no lecithin, no soy-based oils, and no processed fillers to second-guess. A quick chill in the fridge is all it takes to set them up, and then you've got a stash of snacks ready to grab whenever the craving hits.
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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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