Eggless Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent truffle doesn't need a single egg to pull off something special. Medjool dates and dried mango do all the heavy lifting here, blending into a naturally sweet, caramel-like base that holds together beautifully without any binders or binding tricks. A hit of Ceylon cinnamon, ground ginger, and vanilla powder gives each ball a warm, almost exotic depth that makes them taste far more complex than the ingredient list suggests. Melted coconut oil keeps everything smooth and rollable, while a generous coat of shredded coconut adds a satisfying chew and a gorgeous snowy finish. The food processor does the hard work in under two minutes, and a quick chill in the fridge is all it takes before they're ready to eat. They're the kind of treat you can set out at a party and watch disappear, or stash in the fridge for a late-night something sweet that actually feels like a real dessert.
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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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