Lactose Free Coconut Date Balls with Ceylon Cinnamon & Vanilla
These no-bake bites are proof that a genuinely satisfying sweet treat doesn't need butter, cream, or anything dairy-derived to feel indulgent. Medjool dates do the heavy lifting here — naturally sticky and caramel-rich, they bind everything together without a drop of added sugar or any dairy substitutes. Ceylon cinnamon brings a softer, more floral warmth than the common cassia variety, and a whisper of ground ginger keeps each bite lively. The whole thing comes together in a food processor in under a minute, then gets rolled in shredded coconut for a snowy, slightly chewy coating. After a quick chill in the fridge, you've got firm, satisfying little balls that are easy to pack, easy to share, and genuinely hard to stop eating. Every ingredient is naturally free of lactose, so there's no label-scanning or substitution gymnastics required — just clean, whole-food pantry staples doing exactly what they're supposed to do.
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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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