Chicken Free Coconut Date Balls with Ceylon Cinnamon & Vanilla
These little no-bake treats are proof that something genuinely indulgent can come together with just a handful of wholesome ingredients and a food processor. Medjool dates bring a rich, caramel-like sweetness that binds everything together naturally, while shredded coconut adds chew and a subtle tropical note in every bite. Ceylon cinnamon — the softer, more floral variety — pairs beautifully with vanilla powder and a hint of ground ginger, giving each ball a warmly spiced depth that feels almost dessert-fancy without any effort. Rolling them in extra shredded coconut finishes the texture perfectly and makes them look like something from a specialty café case. The whole process is entirely plant-based and free from any poultry-derived ingredients, so there's nothing to second-guess on the label or in the method. A quick chill in the fridge sets them firm, and from there they're ready to snack on, pack into a lunchbox, or serve on a platter when you want something sweet that still feels a little refined.
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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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