Capsaicin Free Cinnamon Coconut Date Balls
These little no-bake treats are proof that simple ingredients can produce something genuinely craveable. Soft Medjool dates blended with coconut oil and shredded coconut create a naturally sweet, fudgy center, while Ceylon cinnamon, ground ginger, and a whisper of vanilla powder layer in warm, aromatic depth. The outside gets rolled in more shredded coconut for a satisfying texture contrast that makes each bite feel a little indulgent. For anyone navigating a sensitivity to capsaicin, snack time can feel like a minefield — so many packaged sweets and energy balls sneak in chili, cayenne, or "natural flavors" that hide heat. Every ingredient here is straightforward and easy to verify, which means you can actually relax and enjoy them. They come together in a food processor with no baking required, and a batch keeps in the fridge for up to two weeks, making them a brilliant make-ahead option for busy weeks or lunchbox treats.
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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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