Gelatin Free Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent truffle doesn't need anything beyond whole, plant-based ingredients. Medjool dates and dried mango bring natural caramel-like sweetness and a chewy, fudgy texture that binds everything together without any animal-derived setting agents — no gelatin, no gummies, no shortcuts. Melted coconut oil, vanilla powder, Ceylon cinnamon, and a whisper of ground ginger layer in warmth and depth that make each bite taste far more complex than the ingredient list suggests. The whole thing comes together in a food processor, then gets rolled in shredded coconut for a snowy, slightly crisp coating that contrasts beautifully with the soft center. A quick chill in the fridge is all it takes to firm them up into perfectly scoopable, gift-worthy truffles. They're a great option when you want something that feels decadent but is made entirely from fruit, coconut, and spice.
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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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