Artificial Food Coloring Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, recognizable ingredients. Medjool dates and dried mango bring natural sweetness and a chewy, almost caramel-like texture, while coconut oil, Ceylon cinnamon, and a hint of ginger round everything out with warm, tropical depth. The entire mixture gets blitzed in a food processor and rolled in shredded coconut — no candy molds, no thermometers, no fuss. For anyone navigating the world of store-bought sweets, where synthetic dyes hide in everything from chocolate coatings to sprinkle toppings, this recipe is a genuine relief — every single ingredient is exactly what it says it is. The vibrant golden color you see comes entirely from the mango and spices, not a drop of artificial anything. A quick chill in the fridge firms them up into perfectly snackable truffles that feel far more special than the effort involved.
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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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