Gluten Free Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need flour, refined sugar, or anything complicated to pull it off. Medjool dates and dried mango do all the heavy lifting here — blended together, they create a naturally sweet, caramel-like base with a chewy, fudgy texture that feels far more decadent than the ingredient list suggests. Coconut oil helps everything bind smoothly, while Ceylon cinnamon, ground ginger, and a pinch of sea salt give each truffle a warm, subtly spiced finish that keeps you reaching for another. Rolling them in shredded coconut adds a light, snowy coating with just enough texture to make the whole thing feel polished and giftable. The food processor does most of the work in under two minutes, and a short chill in the fridge is all it takes to get them perfectly firm and scoopable. Since every ingredient here is naturally free of gluten, there's no swapping, substituting, or second-guessing — just whole, real food that happens to taste like 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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