Citric Acid 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 coconut oil, vanilla powder, warm Ceylon cinnamon, and a hint of ginger round everything out into something that tastes far more sophisticated than the effort involved. For anyone navigating a citric acid sensitivity, store-bought sweets and energy balls can be a minefield — many contain citric acid as a preservative or flavoring agent, often hiding in plain sight on the label. Every ingredient here is straightforward and naturally free of that additive, so you can snack without second-guessing. The food processor does the heavy lifting, binding everything into a sticky, rollable dough that gets finished in a generous coat of shredded coconut for a satisfying texture in every bite. A short chill in the refrigerator is all it takes before they're firm, set, and ready to eat. Keep a batch in the fridge and you'll have a grab-and-go treat that genuinely feels like a little luxury.
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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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