Low Iodine Coconut Date Balls with Ceylon Cinnamon & Vanilla
These no-bake bites are the kind of treat that feels indulgent but comes together with just a handful of wholesome ingredients and a food processor. Medjool dates bring natural caramel-like sweetness, while Ceylon cinnamon — the softer, more floral variety — adds warmth without overpowering the delicate vanilla and ginger notes. The whole thing gets rolled in shredded coconut for a satisfying texture that's chewy on the inside and lightly crisp on the outside. For anyone navigating a low-iodine protocol, sweets can feel like a minefield of dairy, additives, and processed ingredients. This recipe sidesteps all of that — every ingredient here is plant-based and minimally processed, with no dairy, no eggs, and no iodized salt. Fine sea salt is used instead, which is the right call when you're being careful about iodine sources. A quick chill in the refrigerator is all it takes to firm them up into perfectly snackable rounds. Make a batch on Sunday and you'll have a satisfying, naturally sweet bite ready whenever the craving hits.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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