Nutmeg Free Cinnamon Coconut Date Balls
These little no-bake bites are proof that a short ingredient list can deliver serious flavor. Sticky Medjool dates form the chewy, caramel-sweet base, while melted coconut oil helps everything bind into smooth, rollable balls that firm up beautifully in the fridge. Ceylon cinnamon and ground ginger give each bite a warm, aromatic kick, and a coating of shredded coconut adds a satisfying chew and a subtle tropical note. Vanilla powder rounds out the flavor without any liquid to throw off the texture — a small detail that makes a real difference. Many spice blends and pre-made energy balls sneak in nutmeg as a background note, so making your own from scratch is the cleanest way to stay clear of it entirely. Every ingredient here is straightforward and easy to verify, which means you can roll these up with total confidence. They keep in the refrigerator for up to two weeks, so a single batch gives you a ready-to-grab snack all week long — no baking, no fuss, just a food processor and a little patience while they chill.
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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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