Seed Oil Free Cinnamon Coconut Date Balls
These little no-bake bites are proof that a genuinely satisfying sweet treat doesn't need a long ingredient list or a hot oven. Medjool dates bring natural caramel-like sweetness and a chewy, fudgy texture that holds everything together without any added sugar or syrup. Coconut oil is the only fat here — a clean, whole-food choice that keeps the recipe completely free of refined vegetable and seed oils, which sneak into so many packaged energy balls and snack bars. Ceylon cinnamon and ground ginger add a warm, slightly spicy depth, while vanilla powder rounds out the flavor without any alcohol-based extract. The shredded coconut coating gives each ball a satisfying bite and a toasted, tropical finish. A quick spin in the food processor and a short chill in the fridge is all it takes, and they keep for up to two weeks in the refrigerator — making them an easy grab-and-go snack to prep once and enjoy all week long.
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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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