High Fructose Corn Syrup Free Cinnamon Coconut Date Balls
Chewy, warmly spiced, and rolled in a snowy coat of shredded coconut, these little bites are the kind of treat that disappears fast from the fridge. Medjool dates do all the sweetening here — no syrups, no refined sugars, nothing processed — so you get genuine caramel-like richness straight from the fruit itself. That makes them a genuinely smart choice when you're trying to dodge the hidden sweeteners that sneak into so many packaged snacks and energy balls. Ceylon cinnamon and ground ginger give each bite a gentle, aromatic warmth, while coconut oil and a touch of vanilla powder round everything out into something that tastes far more indulgent than it is. The food processor does the heavy lifting, and a short chill in the refrigerator is all it takes to get them perfectly firm and snackable. Keep a batch in an airtight container and you'll have a two-week supply of something genuinely satisfying ready to grab whenever a sweet 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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