Turmeric Free Coconut Date Balls with Ceylon Cinnamon & Vanilla
These no-bake bites are proof that a handful of wholesome ingredients can produce something that feels genuinely indulgent. Sticky Medjool dates bring natural caramel sweetness, while shredded coconut and a touch of melted coconut oil hold everything together into a smooth, rollable dough — no baking required. Ceylon cinnamon adds a delicate, almost floral warmth that's noticeably softer than the more common cassia variety, and vanilla powder rounds it all out with a rich, fragrant depth. A pinch of ground ginger and sea salt keep the flavor from tipping too sweet, making these little balls surprisingly complex for something so simple to make. For anyone navigating a spice sensitivity, the ingredient list here is refreshingly straightforward — every flavor comes from whole, recognizable sources with no hidden blends or mystery seasonings to second-guess. The food processor does most of the work in under a minute, and a short chill in the fridge is all it takes to get that perfectly firm, snackable texture. Roll them in extra shredded coconut for a pretty finish and keep a batch in the fridge all week — they hold up beautifully and taste even better cold.
About FigFig 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
- 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!