Eggless Cinnamon Coconut Date Balls
These little no-bake bites are proof that a handful of pantry staples can turn into something genuinely craveable. Medjool dates do all the heavy lifting here — they're naturally sticky and sweet, so there's no need for eggs or any binders to hold everything together. Ceylon cinnamon and ground ginger give each ball a warm, slightly spicy depth, while the coconut oil keeps the texture smooth and rich. Rolling them in shredded coconut adds a satisfying chew and a pretty finish that makes them look far more effort-intensive than they actually are. The food processor does most of the work, and a quick chill in the fridge is all it takes to get them perfectly firm and snackable. They keep in the refrigerator for up to two weeks, which means you can make a batch on Sunday and have a ready-to-grab treat all week long.
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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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