Mustard Free Coconut Date Balls with Ceylon Cinnamon & Vanilla
These no-bake treats are the kind of thing you make once and then find yourself making every single week. Medjool dates bring a rich, caramel-like sweetness that binds everything together naturally, while Ceylon cinnamon — the softer, more floral variety — adds warmth without any sharpness. A touch of vanilla powder and ground ginger round out the flavor in a way that feels almost indulgent, even though every ingredient is completely wholesome. The whole process happens in a food processor, so there's minimal cleanup and no oven required. Rolling the finished balls in shredded coconut gives them a satisfying texture and a snowy, bakery-style finish. For anyone navigating a mustard-free lifestyle, this recipe is a genuinely stress-free option — every ingredient is straightforward, with no condiments, spice blends, or packaged sauces that might sneak in hidden allergens. Pop them in the fridge for half an hour and you've got a snackable, shareable treat that holds up beautifully 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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