Legume Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, simple ingredients. Medjool dates and dried mango bring natural caramel-like sweetness, while coconut oil, Ceylon cinnamon, and a hint of ginger give each truffle a warmth that feels almost luxurious. The whole thing comes together in a food processor, so there's no stovetop, no tempering chocolate, and no complicated technique standing between you and a tray of beautiful, coconut-rolled truffles. For anyone navigating legume-free eating, store-bought energy balls and date bites can be surprisingly tricky — many sneak in peanut flour, chickpea protein, or other legume-based binders — but every ingredient here is completely in the clear. A short chill in the refrigerator firms them up into perfectly scoopable, snackable rounds with a satisfying bite. They're elegant enough to serve at a dinner party and practical enough to keep stashed in the fridge for a quick afternoon treat.
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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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