BHA & BHT Free Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need a single synthetic preservative to taste incredible. Medjool dates and dried mango bring natural sweetness and a chewy, caramel-like depth, while coconut oil, warm Ceylon cinnamon, and a hint of ginger round everything out into something that feels almost luxurious. For anyone navigating BHA and BHT concerns, packaged sweets can be a minefield — those preservatives show up in everything from store-bought chocolates to dried fruit blends — so making these from scratch with clean, whole ingredients is a genuinely satisfying workaround. The food processor does most of the heavy lifting, pulling the mixture into a sticky, cohesive dough that rolls beautifully into smooth little spheres. A final coat of unsweetened shredded coconut gives each truffle a snowy, slightly toasty finish that makes them look as good as they taste. They firm up in the fridge and hold their shape well, making them easy to prep ahead for a party platter, a lunchbox treat, or just a late-night something sweet you can feel good about reaching for.
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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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