Cinnamon Coconut Date Bites
Warm cinnamon and toasted coconut give these no-bake date bites a warm and nutty, almost caramel-like flavor. They're soft and chewy inside with a toasty crisp exterior. An easy snack made with 7 ingredients that feels like a sweet treat.
Servings: 20 bites
Equipment
- medium skillet or pan, for toasting the coconut
- food processor
- measuring cups & spoons
- #40 cookie scoop, optional but helpful
Ingredients
- 1 cup medjool dates, soft and pitted (about 8-10 dates)
- 1 cup raw pecans
- 1 cup raw cashews
- ⅓ cup unsweetened shredded or desiccated coconut
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- pinch salt (roughly ¼ teaspoon)
Topping
- scant ⅓ cup toasted coconut shreds
- a few dashes of ground cinnamon
Instructions
- Prep the dates and coconut: Soak the dates in hot water for 3–4 minutes to soften, then drain well and remove the pits if needed. Meanwhile, toast the coconut in a dry pan over medium heat for 1–2 minutes, stirring often to prevent burning, until lightly golden and fragrant. The longer the coconut toasts, the deeper and nuttier the coconut flavor becomes.
- Pulse the nuts: Add the pecans and cashews to a food processor and pulse for 5–7 seconds, until broken into small chunks and pieces.
- Combine ingredients: Add the softened dates, shredded coconut, vanilla, cinnamon, salt, and water. Blend for 20–40 seconds, stopping to scrape down the sides as needed, until the mix holds together when pressed. Don’t overblend; we want little bits of dates and nuts to remain.
- Scoop and coat: Using a #40 cookie scoop, or about 1½–2 tablespoons per bite, tightly scoop the mixture and roll each bite in the toasted coconut. Finish with a light dusting of cinnamon. You'll get 18-20 bites, depending on your scoop size.
- Chill: Refrigerate for at least 30 minutes before eating so the bites can chill and firm up.
Notes
Let the bites chill completely before storing in an airtight container.