Alpha Gal Friendly Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need dairy, eggs, or any animal products beyond what nature already packed into a date. Medjool dates and dried mango do all the heavy lifting here — their natural sugars bind everything together into a fudgy, chewy center that tastes far more decadent than the ingredient list suggests. Melted coconut oil keeps the texture smooth and rich, while Ceylon cinnamon and ground ginger add a warm, subtly spiced depth that makes each bite feel a little fancy. Rolling them in shredded coconut gives a satisfying texture contrast and a tropical finish that pairs perfectly with the mango inside. For anyone navigating alpha-gal syndrome, finding a sweet treat that's completely free of mammalian products — including dairy and gelatin — can feel like a constant puzzle, and this recipe solves it without any compromise on flavor. Everything comes together in a food processor, and after a quick chill in the fridge they're firm, scoopable, and ready to share. Keep a batch in the refrigerator and you'll have a grab-and-go dessert that genuinely earns its place on any table.
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!