Gut Friendly Cinnamon Coconut Date Balls
These little no-bake bites are proof that a genuinely satisfying sweet treat doesn't have to be complicated or hard on your system. Medjool dates bring natural sweetness and a soft, fudgy texture while also delivering fiber that supports healthy digestion — no refined sugar needed. Ceylon cinnamon and ground ginger are the real flavor heroes here, adding warmth and a gentle spice that makes each ball taste far more indulgent than it actually is. Coconut oil helps bind everything together while the shredded coconut coating gives you a satisfying chew and a little extra texture in every bite. The whole process happens in a food processor, so you're looking at minimal effort and an easy cleanup. A short chill in the fridge is all it takes to firm them up, and they keep for up to two weeks — making them a brilliant option to prep ahead and grab whenever a craving hits.
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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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