Fish Free Cinnamon Coconut Date Balls
These little no-bake treats 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 caramel-sweet, binding everything together without any added sugar or binders. Ceylon cinnamon and ground ginger give each bite a warm, slightly spicy depth, while the coconut coating adds a satisfying chew and a subtle tropical note. The whole thing comes together in a food processor, so there's minimal effort and virtually no cleanup. Every single ingredient in this recipe is plant-based and completely free from seafood or fish-derived additives, which can sometimes sneak into store-bought energy balls through hidden flavor enhancers or processing aids. Pop them in the fridge for half an hour and you've got a snack that stays fresh for up to two weeks — perfect for meal prepping or keeping something sweet on hand 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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