Chicken 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. Medjool dates and dried mango bring a natural caramel-fruity sweetness, while melted coconut oil, vanilla powder, warm Ceylon cinnamon, and a hint of ginger give each truffle a depth that tastes far more complex than the effort involved. The mixture gets rolled in shredded coconut for a snowy, slightly chewy exterior that makes them look almost too pretty to eat. There's no baking, no tempering chocolate, and no obscure ingredients — just pulse, roll, and chill. They're completely free of any animal-derived ingredients, so there's zero guesswork about what went into them. Keep a batch in the fridge and you've got a satisfying sweet fix ready whenever the craving hits.
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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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