Oral Allergy Syndrome Friendly Coconut Date Balls with Ceylon Cinnamon & Vanilla
These little no-bake bites are rich, chewy, and naturally sweet — the kind of snack that feels indulgent but is built entirely from whole, minimally processed ingredients. Medjool dates do all the heavy lifting here, binding everything together with their caramel-like depth while the shredded coconut adds texture and a subtle tropical note. Ceylon cinnamon is the real star of the spice blend; it's a gentler, more complex variety than the cassia cinnamon found in most pantry staples, and it pairs beautifully with the warm hint of ginger and vanilla powder. For anyone managing oral allergy syndrome, this recipe is a genuinely easy win — every ingredient is cooked or processed, and the food processor breaks down the dates thoroughly, which can make a real difference in tolerability compared to eating whole raw fruit. There are no fresh fruits, raw nuts, or raw vegetables that commonly trigger cross-reactive symptoms, so you can snack with a lot more confidence. A quick chill in the fridge firms them up into perfectly rollable, coconut-dusted spheres that are easy to batch-make and keep on hand 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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