Low Iodine Cinnamon Coconut Date Balls
These little no-bake treats are proof that eating with iodine restrictions doesn't mean giving up on something sweet and satisfying. Sticky Medjool dates form the chewy, caramel-like base, while coconut oil and shredded coconut add richness without any of the dairy or seafood-derived ingredients that can make snacking tricky on this kind of plan. Ceylon cinnamon and ground ginger give each bite a warm, spiced depth that makes them feel far more indulgent than their short ingredient list suggests. The whole thing comes together in a food processor, so there's minimal effort and virtually no cleanup. Rolling them in shredded coconut gives a satisfying texture contrast — slightly crisp on the outside, dense and fudgy in the middle. They firm up beautifully in the fridge and keep for up to two weeks, making them an ideal make-ahead snack to have on hand when 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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