Pescatarian Coconut Date Balls with Ceylon Cinnamon & Vanilla
These no-bake bites are proof that a handful of whole ingredients can produce something that tastes genuinely indulgent. Medjool dates bring a rich, caramel-like sweetness that binds everything together without any added sugar, while Ceylon cinnamon — the softer, more floral variety — adds warmth that feels a little more refined than the standard spice-rack stuff. A touch of vanilla powder and ground ginger round out the flavor in a way that makes each ball taste layered and intentional rather than one-note. The whole thing comes together in a food processor, gets rolled in shredded coconut, and then chills in the fridge until firm — no oven, no fuss. They're naturally free of meat, poultry, and any animal products beyond what the recipe calls for, which makes them an effortless fit for a plant-forward pescatarian lifestyle. Keep a batch in the fridge and you'll find yourself reaching for one every time a sweet craving hits — they hold up beautifully and only get better as the flavors settle.
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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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