Barley Free Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need much more than a handful of pantry staples and a food processor. Medjool dates and dried mango bring natural sweetness and a chewy, fudgy texture, while coconut oil binds everything into a smooth, rollable mass that sets up beautifully in the fridge. A whisper of Ceylon cinnamon, ground ginger, and vanilla powder gives each truffle a warm, almost exotic depth that makes them taste far more sophisticated than the effort involved. The shredded coconut coating adds a satisfying chew and a snowy finish that looks gorgeous on a dessert platter. Because every ingredient here is whole-food and grain-free by nature, there's no need to scrutinize labels for hidden grain derivatives — what you see is genuinely what you get. They're the kind of thing you make once and then find yourself batch-prepping every week because they disappear so fast.
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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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