Fructose Free Coconut Date Balls with Ceylon Cinnamon & Vanilla
These little no-bake bites are chewy, warmly spiced, and satisfying in a way that feels almost indulgent — yet every ingredient earns its place. Medjool dates do the heavy lifting here, providing natural sweetness and a caramel-like depth that binds everything together without any added sugar or syrup. For anyone managing fructose sensitivity, dates are generally better tolerated than high-fructose fruits, and keeping the portion size consistent (about a tablespoon each) makes it easy to stay mindful. Ceylon cinnamon is the real star of the spice blend — it's notably gentler and more complex than the cassia variety you'll find in most pantries, and it pairs beautifully with the vanilla powder and a whisper of ginger. The whole thing comes together in a food processor in under a minute, then gets rolled in shredded coconut for a snowy, slightly crisp exterior that contrasts perfectly with the dense, fudgy center. A short chill in the fridge is all it takes to firm them up into neat, rollable bites you can stash all 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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