Red Meat Allergy Friendly Coconut Date Balls with Ceylon Cinnamon & Vanilla

Total time45 min

Prep time15 min

Cook time0 min

Red Meat Allergy Friendly Coconut Date Balls with Ceylon Cinnamon & Vanilla

These little no-bake bites are proof that a truly satisfying treat doesn't need much more than a handful of pantry staples and a food processor. Medjool dates bring natural caramel-like sweetness, while Ceylon cinnamon — the softer, more floral variety — and vanilla powder layer in warmth that feels almost luxurious. A touch of ground ginger and sea salt round everything out so the flavor is complex without being fussy. The whole mixture gets rolled in shredded coconut for a snowy, slightly chewy coating that makes each ball look as good as it tastes. For anyone navigating a red meat allergy, snack time can get tricky when processed foods sneak in unexpected animal-derived additives, but every ingredient here is straightforward and plant-based from start to finish. After a quick chill in the fridge, they firm up into perfectly poppable bites that are easy to batch-make and keep on hand all week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

1 cup medjool dates, pitted
1 cup unsweetened shredded coconut, plus ¼ cup for rolling
Bob's Red Mill Unsweetened Unsulfured Coconut Flakes 10oz Bob's Red Mill Unsweetened Coconut Shredded - 12 Oz Let's Do Organic Unsweetened Coconut Flakes, Gluten Free Bob's Red Mill Shredded Coconut Unsweetened 24 Oz Simple Truth Organic Unsweetened Coconut Flakes
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!