Celery Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing more than a food processor and a handful of pantry staples. Medjool dates and dried mango form a naturally sweet, chewy base that binds everything together without any refined sugar, while coconut oil gives each truffle a satisfying richness. Ceylon cinnamon and ground ginger add a warm, subtly spiced depth that keeps these from tasting one-dimensional, and the shredded coconut coating delivers a light, toasty finish with every bite. The whole mixture gets blitzed, rolled, and chilled — no baking, no fuss, no questionable additives to decode on a label. For anyone navigating food sensitivities, the ingredient list here is refreshingly short and completely plant-based, so you know exactly what you're eating. A quick 30-minute rest in the fridge firms them up beautifully, making them easy to grab, stack, or gift.
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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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