Hazelnut Free Coconut Date Balls with Ceylon Cinnamon & Vanilla
These little no-bake bites are proof that a handful of wholesome ingredients can produce something genuinely craveable. Medjool dates bring natural caramel-like sweetness and act as the binder, while shredded coconut and a touch of melted coconut oil give each ball a satisfying chew and richness. Ceylon cinnamon — the softer, more floral variety — pairs beautifully with vanilla powder and a hint of ground ginger, making the flavor feel warm and almost dessert-shop fancy. The whole process happens in a food processor, so there's no baking, no complicated technique, and very little cleanup. For anyone navigating tree-nut allergies or sensitivities, these are a genuinely safe treat — every ingredient is straightforward, and there's nothing hiding in the mix that could cause concern. A quick roll in extra shredded coconut gives them a snowy, textured finish before they firm up in the fridge. Keep a batch chilled and you've got an easy grab-and-go snack or an elegant little sweet to set out for guests.
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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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