Macadamia Free Mango Coconut Date Truffles
These little no-bake bites are bursting with tropical flavor — chewy Medjool dates and dried mango blend into a naturally sweet, caramel-like base that honestly tastes like a vacation. A double hit of shredded coconut, both blended in and rolled on the outside, gives every truffle a satisfying texture and a gorgeous snowy finish. Warm spices like Ceylon cinnamon and ground ginger add just enough depth to keep things interesting without overpowering the fruit. The whole thing comes together in a food processor with a handful of pantry staples, no baking required. Many truffle recipes lean on tree nuts for body and richness, but here the dates and coconut oil do all that heavy lifting beautifully on their own. After a quick chill in the fridge, they firm up into perfectly rollable, snackable spheres that are just as at home on a dessert platter as they are grabbed straight from the container.
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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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