Lupin Free Cinnamon Coconut Date Balls
These little no-bake bites are proof that a handful of wholesome ingredients can produce something that feels genuinely indulgent. Medjool dates bring a deep, caramel-like sweetness that holds everything together without any added sugar, while Ceylon cinnamon and ground ginger give each ball a warm, aromatic kick that keeps you reaching for another. A coating of toasted shredded coconut adds just enough texture on the outside to contrast the soft, chewy center. Lupin flour and lupin-derived ingredients have quietly crept into a surprising number of packaged snack bars and energy balls, so making your own from scratch is a smart way to stay in control of exactly what goes in. The food processor does most of the heavy lifting here, and a quick chill in the refrigerator is all it takes to get them perfectly firm and snackable. They keep in the fridge for up to two weeks, which makes them an ideal make-ahead treat for busy weeks or last-minute guests. Simple, satisfying, and completely free of anything you didn't put there yourself.
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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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