Low Iodine Mango Coconut Date Truffles
These no-bake bites are a dream for anyone with a sweet tooth who needs to keep iodine in check — every single ingredient is naturally plant-based and free from the seafood, dairy, and iodized salt that typically make treats like this off-limits. Medjool dates and dried mango do all the heavy lifting here, delivering a rich, caramel-fruity sweetness that makes these taste far more indulgent than their short ingredient list suggests. A hit of Ceylon cinnamon and ground ginger adds just enough warmth and spice to keep things interesting, while coconut oil binds everything into a smooth, rollable dough that firms up beautifully in the fridge. The fine sea salt used here is the right call — unlike iodized table salt, it keeps the seasoning clean and compliant without sacrificing flavor. Rolling each ball in shredded coconut gives them a satisfying texture and a gorgeous snowy finish that looks like you spent way more time than you actually did. Keep a batch in the refrigerator and you have a grab-and-go treat ready whenever a craving hits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!