Almond Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, plant-based ingredients and a food processor. Medjool dates and dried mango do all the heavy lifting here — their natural sugars bind everything into a fudgy, chewy center that tastes far more decadent than it has any right to. A touch of Ceylon cinnamon and ground ginger give each truffle a warm, subtly spiced depth, while the coconut oil keeps the texture luxuriously smooth. Rolling them in shredded coconut adds a light, toasty finish that makes them look as good as they taste. For anyone navigating nut-free snacking, these are a genuine find — no almond flour, no almond butter, no trace of tree nuts anywhere in the ingredient list. They firm up beautifully in the fridge, so they're easy to make ahead for parties, lunchboxes, or whenever a chocolate-free truffle craving hits. Store a batch in the refrigerator and they're ready to grab whenever you need a sweet, satisfying bite.
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Learn more →Ingredients
16 servings
For the truffles
- 1 cup medjool dates, pitted
- ½ cup dried mango, roughly chopped
- ½ cup unsweetened shredded coconut
- 2 tbsp coconut oil, melted
- ½ tsp vanilla powder
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 1 pinch fine sea salt
For rolling
- ½ cup unsweetened shredded coconut
Instructions
- 1
If your dates feel firm or dry, soak them in warm water for 10 minutes, then drain and pat dry. Roughly chop the dried mango into smaller pieces so the food processor can handle them evenly.
- 2
Add the pitted dates, dried mango, 1/2 cup shredded coconut, melted coconut oil, vanilla powder, ground ginger, Ceylon cinnamon, and sea salt to a food processor. Process for 60–90 seconds, scraping down the sides once halfway through, until the mixture comes together into a sticky, uniform mass that holds its shape when pressed between your fingers.
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