Artificial Flavors Free Mango Coconut Date Truffles
These little no-bake bites deliver serious tropical flavor using nothing but whole, recognizable ingredients — no synthetic additives, no mystery extracts, just real food doing all the heavy lifting. Medjool dates and dried mango bring natural sweetness and a chewy, fudgy texture that makes these feel genuinely indulgent, while vanilla powder, Ceylon cinnamon, and ground ginger add warmth and depth without a drop of artificial flavoring. The coconut oil binds everything together and gives each truffle a satisfying richness that's hard to believe comes from such a short ingredient list. Rolling them in unsweetened shredded coconut adds a light, toasty coating that looks beautiful and keeps things clean from the outside in. A quick chill in the fridge is all it takes to set them into firm, snackable spheres that are easy to grab and even easier to love. These are the kind of treats you can feel good about setting out for guests or packing into a lunchbox, knowing exactly what went into every single one.
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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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