Gluten Free Cinnamon Coconut Date Balls
These little no-bake bites are proof that a handful of whole ingredients can produce something that feels genuinely indulgent. Medjool dates bring a deep, caramel-like sweetness that binds everything together naturally — no flour, no binders, no fillers needed. Ceylon cinnamon and ground ginger give each ball a warm, aromatic kick, while the shredded 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 between you and a tray of these beauties. Because every ingredient here is naturally free of gluten, you don't have to scrutinize labels or worry about hidden grain-based additives the way you might with store-bought energy balls. They firm up beautifully in the fridge and keep for up to two weeks, making them an ideal make-ahead snack for busy weeks or a crowd-pleasing treat to bring to a gathering.
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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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