Carrageenan Free Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need a long ingredient list or a hot oven. Medjool dates and dried mango bring natural caramel-like sweetness, while shredded coconut and melted coconut oil bind everything into a rich, fudgy center that's impossible to stop eating. Warm spices — Ceylon cinnamon, ground ginger, and a whisper of vanilla — give each truffle a subtle depth that makes them taste far more sophisticated than the effort involved. Many store-bought truffles and chocolate confections rely on additives like carrageenan as an emulsifier or stabilizer, but this recipe skips all of that entirely, using only whole-food ingredients that hold together naturally. The food processor does the heavy lifting, and a quick roll in shredded coconut gives every bite a satisfying, slightly chewy exterior. After just 30 minutes in the fridge, they firm up beautifully and are ready to serve straight from the baking sheet. Keep a batch chilled for snacking, gifting, or whenever a sweet craving hits without warning.
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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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