Mustard Free Cinnamon Coconut Date Balls
These no-bake bites are the kind of snack that feels indulgent but is built entirely from whole, simple ingredients. Sticky Medjool dates form the base, blending with melted coconut oil, warm Ceylon cinnamon, ginger, and a whisper of vanilla into a naturally sweet, caramel-like dough that holds together beautifully. A coating of shredded coconut gives each ball a satisfying chew and a little visual flair straight out of the refrigerator. For anyone navigating condiment-heavy snack aisles where mustard can sneak into unexpected places, making treats at home from scratch is the cleanest solution — and this recipe keeps things refreshingly straightforward. The food processor does most of the heavy lifting, and the only real patience required is the 30-minute chill before you dig in. They keep in the fridge for up to two weeks, which makes them perfect for meal prepping a week's worth of afternoon pick-me-ups or post-dinner sweets.
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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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