Eggless Coconut Date Balls with Ceylon Cinnamon & Vanilla
These little no-bake bites are proof that something genuinely indulgent can come together with just a handful of pantry staples and a food processor. Medjool dates do all the heavy lifting here — they're naturally sticky and sweet, binding everything together without a single egg in sight. Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket variety, and the vanilla powder and ground ginger round it out into something that tastes far more complex than the ingredient list suggests. Rolling each ball in shredded coconut gives them a satisfying texture on the outside while the inside stays dense and chewy. They're the kind of treat you can feel good about keeping in the fridge for snacking, gifting, or quietly eating three of before anyone notices. A quick chill is all they need to firm up and hold their shape beautifully.
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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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