Walnut Free Cinnamon Coconut Date Balls
These little no-bake bites are the kind of snack that disappears from the fridge faster than you'd expect. Sticky Medjool dates form the base, blending with shredded coconut and melted coconut oil into a rich, caramel-like dough that holds together beautifully without any binders or added sugar. Ceylon cinnamon and ground ginger give each ball a warm, spiced depth, while a touch of vanilla powder and sea salt round everything out. Rolling them in a coat of shredded coconut adds a satisfying chew and a pretty finish that makes them look far fancier than the effort involved. For anyone navigating tree nut allergies or sensitivities, these are a genuinely satisfying answer to the energy-ball aisle, which is often loaded with walnuts and mixed nut butters. The whole process happens in a food processor and takes just minutes of active work before the fridge does the rest. Keep a batch on hand and you'll have a two-week supply of something that honestly tastes like a treat.
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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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