Dairy Free Mango Coconut Date Truffles
These little no-bake bites prove that skipping dairy doesn't mean skipping indulgence. Medjool dates and dried mango bring natural caramel-like sweetness and a chewy, fudgy texture that makes each truffle feel genuinely decadent — no butter, no cream, no compromise. Melted coconut oil binds everything together while adding a subtle richness, and the Ceylon cinnamon and ground ginger give the whole thing a warm, almost exotic depth that keeps you reaching for another one. Rolling them in shredded coconut adds a satisfying texture contrast and makes them look like something you'd find at a fancy confectionery counter. The food processor does most of the heavy lifting, and a short chill in the fridge is all it takes to get them perfectly firm and scoopable. They're a brilliant option for anyone navigating dairy-free entertaining or just wanting a wholesome sweet treat that doesn't taste like a compromise.
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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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