Vegan Coconut Date Balls with Ceylon Cinnamon & Vanilla
These little no-bake bites are proof that plant-based snacking can be genuinely indulgent. Medjool dates do all the heavy lifting here — they're naturally sticky and caramel-sweet, binding everything together without a drop of honey, dairy, or eggs. Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket kind, and the vanilla powder and ground ginger round it out into something that tastes far more complex than the short ingredient list suggests. The whole thing comes together in a food processor in under a minute, then gets rolled in shredded coconut for a satisfying, slightly chewy coating. After a quick chill in the fridge, they firm up into tidy, snackable balls that are easy to stash for the week. Whether you're packing them for a hike, setting them out for guests, or just reaching into the fridge at 3pm, they hit that sweet spot between treat and something you can feel good about eating.
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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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