Honey Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, plant-based ingredients. Medjool dates and dried mango do all the heavy lifting in the sweetness department — no liquid sweeteners needed, which makes these a natural fit for anyone avoiding honey or other added syrups. The food processor brings everything into a sticky, cohesive dough that rolls beautifully into smooth, coconut-dusted spheres. A whisper of Ceylon cinnamon, ground ginger, and vanilla powder gives each truffle a warmly spiced depth that tastes far more complex than the short ingredient list suggests. Melted coconut oil ties it all together and helps the truffles firm up in the fridge into that satisfying, fudgy texture you want from a truffle. They're elegant enough to set out on a dessert platter and easy enough to batch-make on a weeknight. Once you've got a tray chilling in the refrigerator, it's genuinely hard to wait the full thirty minutes before sneaking one.
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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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