Dairy Free Cinnamon Coconut Date Balls
These little no-bake bites are proof that a truly satisfying sweet treat doesn't need a drop of butter, cream, or milk to feel indulgent. Medjool dates bring a rich, caramel-like sweetness that does all the heavy lifting, while melted coconut oil binds everything together into a perfectly rollable dough. Ceylon cinnamon and ground ginger add a warm, slightly spicy depth that makes each bite feel way more sophisticated than the short ingredient list suggests. The shredded coconut coating gives them a satisfying chew on the outside with a soft, fudgy center — the kind of texture contrast that keeps you reaching back into the container. They come together entirely in a food processor, so there's minimal cleanup and zero baking required. A 30-minute chill in the fridge is all it takes before they're ready to eat, and they'll keep for up to two weeks, making them a brilliant make-ahead snack for busy 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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