Fructose Free Mango Coconut Date Truffles
These little no-bake bites pack a serious tropical punch, blending the caramel-like richness of Medjool dates with chewy dried mango, warm Ceylon cinnamon, and a hint of ginger. The coconut oil binds everything together into a smooth, rollable dough that comes together in under two minutes in a food processor — no baking, no fuss. Managing fructose intake can feel especially tricky with sweets, since most store-bought treats are loaded with high-fructose syrups and concentrated fruit sugars that are hard to track. Here, the fruit content is controlled and measured, so you know exactly what's going into every single truffle. Rolling each ball in unsweetened shredded coconut gives them a satisfying texture and a clean, lightly sweet finish without any added sugar. A quick chill in the fridge is all it takes to firm them up into neat, snackable spheres that are easy to portion. Keep a batch in the refrigerator and you've got a genuinely indulgent treat ready whenever a 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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