Chestnut Free Coconut Date Balls with Ceylon Cinnamon & Vanilla
These little no-bake bites are sweet, warmly spiced, and satisfying in a way that feels almost indulgent — even though every ingredient is wholesome and straightforward. Sticky Medjool dates do all the heavy lifting as a natural binder and sweetener, while shredded coconut and a touch of melted coconut oil give each ball a rich, chewy texture that sets up beautifully in the fridge. Ceylon cinnamon brings a softer, more floral heat than the common cassia variety, and the vanilla powder and ground ginger round everything out into something genuinely complex. The whole thing comes together in a food processor in under a minute, then gets rolled in extra coconut for a snowy, slightly crisp coating. For anyone navigating tree nut restrictions, these are a dream — the ingredient list is clean, familiar, and completely free of any nut-adjacent surprises that can sneak into store-bought energy balls. Keep a batch chilled and you've got an easy grab-and-go snack or a naturally sweet finish to any meal.
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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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