Lupin Free Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need anything fancy — just a handful of whole, plant-based ingredients and a food processor. Medjool dates and dried mango bring natural caramel-like sweetness, while coconut oil, vanilla powder, Ceylon cinnamon, and a whisper of ground ginger layer in warmth and depth that makes each bite feel surprisingly sophisticated. The mixture gets rolled in shredded coconut for a snowy, slightly chewy coating that looks gorgeous on a dessert plate. For anyone navigating lupin sensitivities, these are a genuinely safe indulgence — no flours, no legume-derived fillers, just clean, recognizable ingredients from start to finish. Store-bought truffles and energy balls can be a minefield of ambiguous additives, so making your own means you know exactly what went into every single one. A quick chill in the fridge is all it takes to firm them up into perfectly scoopable, gift-worthy treats.
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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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