Citrus Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, simple ingredients. Medjool dates and dried mango bring a natural caramel-meets-tropical sweetness, while shredded coconut and melted coconut oil give each truffle a satisfying richness that feels far more decadent than the ingredient list suggests. A pinch of Ceylon cinnamon, ground ginger, and vanilla powder round everything out with warm, aromatic depth. For anyone navigating a citrus-free lifestyle, sweet treats can be a minefield — so many confections sneak in citric acid, orange extract, or lemon zest as a brightener, but every ingredient here is completely free of that concern. The food processor does the heavy lifting, and a quick roll in extra shredded coconut gives each ball a snowy, textured finish that looks genuinely impressive on a dessert plate. After just 30 minutes in the fridge they firm up beautifully, making them easy to prep ahead for parties, lunchboxes, or late-night snacking straight from the refrigerator.
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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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