Lactose Free Cinnamon Coconut Date Balls
These little no-bake bites are proof that a satisfying sweet treat doesn't need a drop of dairy to feel indulgent. Medjool dates bring a deep, caramel-like richness that acts as both the sweetener and the binder, so there's no butter, cream, or milk required at any step. Ceylon cinnamon and ground ginger give each ball a warm, spiced backbone, while the coconut rolling coat adds a satisfying chew and a subtle tropical note. The whole thing comes together in a food processor, which means minimal cleanup and maximum reward. They firm up beautifully in the fridge and keep for up to two weeks, making them an ideal make-ahead snack to grab whenever a craving hits. Whether you're packing them for a road trip, setting them out for guests, or just sneaking one from the fridge after dinner, they deliver every single time.
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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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