Low Sugar Cinnamon Coconut Date Balls
These little bites prove that a genuinely sweet treat doesn't need a single gram of refined sugar to deliver. Medjool dates do all the heavy lifting here — they're naturally caramel-rich and sticky enough to hold everything together without any added sweeteners sneaking in. Ceylon cinnamon and ground ginger give each ball a warm, almost spiced-chai depth, while unsweetened shredded coconut adds texture both inside the mixture and as a snowy outer coat. The whole thing comes together in a food processor, so there's no baking, no candy thermometer, and no complicated technique standing between you and a batch of these. A quick roll between your palms and a 30-minute chill in the fridge is all it takes before they're ready to eat. Keep a container stashed in the refrigerator and you've got a satisfying, no-fuss snack on hand for up to two weeks.
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Learn more →Ingredients
12 servings
- 2 cups medjool dates, pitted
- 1 cup unsweetened shredded coconut, divided
- 2 tbsp coconut oil, melted
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp vanilla powder
- ¼ tsp fine sea salt
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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