Anti Inflammatory Mango Coconut Date Truffles
These little no-bake bites are proof that eating to support your body doesn't have to feel like a sacrifice. Medjool dates and dried mango bring natural sweetness and a chewy, almost caramel-like texture, while coconut oil, Ceylon cinnamon, and ground ginger add warmth and the kind of functional ingredients that anti-inflammatory eating is all about. Ceylon cinnamon in particular is worth seeking out — it's the gentler, more prized variety, and it makes a real difference in flavor here. Everything comes together in a food processor, so there's no baking, no refined sugar, and no complicated technique standing between you and a batch of these. Rolling them in shredded coconut gives each truffle a snowy, slightly crisp coating that makes them look far fancier than the effort involved. After a quick chill in the fridge, they're firm, satisfying, and genuinely hard to stop eating. Keep a batch on hand for an afternoon snack or a post-dinner treat that actually works with your wellness goals instead of against them.
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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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