Hazelnut Free Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need chocolate, cream, or anything remotely fussy to deliver. Medjool dates and dried mango blend into a naturally sweet, caramel-like base, while coconut oil and shredded coconut give each truffle a rich, tropical depth that feels far more luxurious than the ingredient list suggests. A whisper of Ceylon cinnamon, ground ginger, and vanilla powder rounds everything out with warm spice that keeps you reaching for another one. For anyone navigating nut allergies or sensitivities, store-bought truffles and energy balls can be a minefield of shared-facility warnings — this recipe sidesteps all of that with a completely tree-nut-free lineup from start to finish. The food processor does the heavy lifting, and a quick roll in shredded coconut gives each ball a snowy, textured coating that looks almost too pretty to eat. A short chill in the fridge is all it takes before they're firm, set, and ready to serve or pack up for later.
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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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