Black Pepper Free Mango Coconut Date Truffles
These little no-bake bites are proof that a handful of whole ingredients can produce something that feels genuinely indulgent. Medjool dates and dried mango bring natural caramel-like sweetness, while shredded coconut and melted coconut oil give each truffle a rich, almost fudgy texture that holds together beautifully. A touch of Ceylon cinnamon and ground ginger add warmth without any heat or sharpness, making them a great pick for anyone who needs to avoid pungent spices. The food processor does all the heavy lifting — just blitz, roll, coat, and chill. Because every ingredient here is straightforward and plant-based, there's no need to scrutinize labels for hidden spice blends or seasoning mixes that might sneak in unwanted additions. They come out of the fridge firm, fragrant, and rolled in a snowy coat of coconut that makes them look far fancier than the effort involved. Keep a batch on hand for an afternoon snack or a simple dessert that genuinely satisfies.
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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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