High Fructose Corn Syrup Free Mango Coconut Date Truffles
These little no-bake bites prove that a truly indulgent treat doesn't need a drop of added syrup or processed sweetener to taste incredible. Medjool dates and dried mango do all the heavy lifting here, bringing natural caramel-like sweetness and a chewy, fudgy texture that holds together beautifully once chilled. Coconut oil binds everything into a smooth, rollable mass, while Ceylon cinnamon, ground ginger, and vanilla powder layer in warmth and complexity that makes each bite feel genuinely sophisticated. The whole thing comes together in a food processor, so there's no baking, no candy thermometer, and no stress. Rolling the finished balls in unsweetened shredded coconut gives them a snowy, slightly crisp exterior that contrasts perfectly with the dense, fruity center. If you're used to scanning ingredient labels for hidden corn syrup in store-bought energy balls or date-based snacks, making these at home puts you completely in control of every ingredient. Keep a batch in the fridge and you'll have a satisfying, clean-ingredient treat ready whenever the 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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