Beef Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, plant-based ingredients and a food processor. Medjool dates and dried mango bring natural caramel-like sweetness, while melted coconut oil, vanilla powder, Ceylon cinnamon, and a whisper of ground ginger give each truffle a warmly spiced depth that feels far more sophisticated than the effort involved. The mixture gets rolled in shredded coconut for a snowy, slightly chewy coating that makes them look like they came from a fancy confectionery counter. There is absolutely no animal product in sight — no meat, no dairy, no gelatin — so anyone avoiding beef or other animal ingredients can dig in without a second thought. A short chill in the refrigerator is all it takes to firm them up into perfectly scoopable, gift-worthy spheres. Keep a batch in the fridge for an afternoon snack, a post-dinner sweet, or whenever you need something that feels a little celebratory without any fuss.
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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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