Low Sodium Cinnamon Coconut Date Balls

Total time45 min

Prep time15 min

Cook time0 min

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Ingredients

12 servings

2 cups medjool dates, pitted
1 cup unsweetened shredded coconut, divided
Bob's Red Mill Unsweetened Unsulfured Coconut Flakes 10oz Bob's Red Mill Unsweetened Coconut Shredded - 12 Oz Let's Do Organic Unsweetened Coconut Flakes, Gluten Free Bob's Red Mill Shredded Coconut Unsweetened 24 Oz Simple Truth Organic Unsweetened Coconut Flakes
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2 tbsp coconut oil, melted
1 tsp ground ceylon cinnamon
½ tsp ground ginger
¼ tsp vanilla powder
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Line a baking sheet with parchment paper and set aside. Spread 1/2 cup of the shredded coconut in a shallow bowl or plate — this is the rolling coat. Reserve the remaining 1/2 cup for the food processor.
2
Add the pitted dates, the reserved 1/2 cup shredded coconut, melted coconut oil, Ceylon cinnamon, ground ginger, vanilla powder, and sea salt to a food processor. Pulse 10–12 times, then process continuously for 30–45 seconds until the mixture clumps together and pulls away from the sides of the bowl — it should hold its shape when pressed between your fingers.

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