Lactose Free Mango Coconut Date Truffles
These little no-bake bites prove that rich, indulgent truffles don't need a drop of cream or butter to feel completely luxurious. Medjool dates and dried mango bring natural sweetness and a chewy, fudgy texture that holds everything together without any dairy in sight. Melted coconut oil adds that silky mouthfeel you'd expect from a classic truffle, while Ceylon cinnamon and ground ginger give each bite a warm, subtly spiced finish that keeps things interesting. Rolling them in shredded coconut adds a light crunch and makes them look like something you'd find at a fancy confectionery counter. The whole process happens in a food processor, so there's minimal cleanup and no cooking required — just blend, roll, and chill. They firm up beautifully in the fridge, making them a great make-ahead treat for parties, gifting, or just keeping on hand when a sweet 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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