Vegetarian Cinnamon Coconut Date Balls
These little no-bake bites are proof that a handful of whole ingredients can produce something that feels genuinely indulgent. Medjool dates do all the heavy lifting here — they're naturally sticky and caramel-sweet, which means no added sugar is needed to hold everything together. Ceylon cinnamon and ground ginger give each ball a warm, spiced depth, while the coconut coating adds a satisfying chew and a subtle tropical note. The food processor does most of the work, and a quick chill in the refrigerator is all it takes before they're ready to eat. They keep in the fridge for up to two weeks, which makes them a brilliant make-ahead snack for busy weeks or a last-minute treat to set out for guests. Every ingredient is plant-based and straightforward, so there's no label-reading anxiety — just real, recognizable food from start to finish.
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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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