Anti Inflammatory Coconut Date Balls with Ceylon Cinnamon & Vanilla
These no-bake bites are proof that eating to support your body doesn't have to feel like a compromise. Medjool dates bring natural sweetness and a caramel-like depth, while unsweetened shredded coconut and coconut oil give each ball a satisfying chew and richness without any refined sugar or inflammatory oils in sight. The real star here is Ceylon cinnamon — often called "true" cinnamon — which is prized over the more common cassia variety for its gentler, more nuanced flavor and its well-regarded role in an anti-inflammatory pantry. Ground ginger adds a subtle warmth that rounds everything out beautifully. The whole thing comes together in a food processor, gets rolled in coconut, and then chills until firm — no oven required, no complicated steps. They're the kind of snack you can keep stashed in the fridge all week and feel genuinely good about reaching for.
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Learn more →Ingredients
12 servings
- 1 cup medjool dates, pitted
- 1 cup unsweetened shredded coconut, plus ¼ cup for rolling
- 1 tbsp coconut oil, melted
- 1 tsp ceylon cinnamon
- ½ tsp vanilla powder
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
For rolling
- ¼ cup unsweetened shredded coconut, for rolling
Instructions
- 1
If your dates feel firm or dry, soak them in warm water for 5 minutes, then drain and pat dry before using.
- 2
Add the pitted dates, 1 cup shredded coconut, melted coconut oil, Ceylon cinnamon, vanilla powder, ground ginger, and sea salt to a food processor. Process for 30–45 seconds, scraping down the sides once, until the mixture comes together into a sticky, uniform dough that holds its shape when pressed between your fingers.
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