Brazil Nut 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. Chewy Medjool dates and tangy dried mango form the sticky, caramel-like base, while shredded coconut and melted coconut oil give each truffle a rich, almost creamy texture that feels far more decadent than it has any right to. A whisper of Ceylon cinnamon, ground ginger, and vanilla powder rounds everything out with warm, aromatic depth. Rolling them in a coat of shredded coconut adds a satisfying chew and a snowy finish that makes them look as good as they taste. For anyone navigating tree nut allergies or sensitivities, store-bought truffles and energy balls can be a minefield of shared-facility warnings — making a batch at home with this short, straightforward ingredient list puts you completely in control. After a quick chill in the fridge, they firm up into perfectly scoopable, gift-worthy bites that keep well and travel even better.
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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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