Capsaicin Free Coconut Date Balls with Ceylon Cinnamon & Vanilla
These no-bake bites are proof that a handful of simple pantry ingredients can produce something genuinely crave-worthy. Sticky Medjool dates form the base, binding everything together with their natural caramel sweetness, while shredded coconut adds chew and a subtle tropical note. Ceylon cinnamon — the softer, more floral variety — pairs beautifully with vanilla powder and a whisper of ground ginger, giving each ball a warm, layered spice flavor that feels indulgent without any heat whatsoever. For anyone managing sensitivity to capsaicin, snack foods and spiced treats can be a minefield of hidden chili extracts or "natural flavors" that cause real discomfort — this recipe uses only whole, clearly labeled ingredients so there's nothing to second-guess. The whole thing comes together in a food processor in under a minute, then a quick roll in extra coconut and a short chill in the fridge is all it takes. They firm up beautifully and keep well, making them an easy make-ahead option for snacking throughout the week.
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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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