AIP Friendly Cinnamon Coconut Date Balls
Sweet, chewy, and warmly spiced, these little bites deliver serious dessert satisfaction with nothing but whole-food ingredients. Medjool dates form the naturally sticky base, binding everything together without any added sugar, grains, or seed-based fillers that can be tricky to avoid on an elimination-style protocol. Ceylon cinnamon and ground ginger give each ball a gentle, aromatic heat, while vanilla powder rounds out the flavor without the alcohol extract that standard vanilla often contains. A double hit of coconut — blended into the mixture and rolled on the outside — keeps things rich and satisfying in a way that genuinely feels indulgent. The whole process happens in a food processor and takes just minutes of active effort before the fridge does the rest of the work. With 12 balls per batch, they're easy to prep ahead and stash for the week whenever a sweet craving hits.
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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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