MSG Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, recognizable ingredients. Medjool dates and dried mango bring natural sweetness and a chewy, fudgy texture, while coconut oil, vanilla powder, warm ginger, and Ceylon cinnamon layer in a depth of flavor that feels almost luxurious. The whole thing comes together in a food processor, so there's no cooking, no tempering chocolate, and no complicated technique standing between you and a tray of beautiful truffles. For anyone navigating flavor enhancers and additives in packaged sweets, this recipe is a breath of fresh air — every single ingredient is exactly what it says it is, nothing hidden, nothing processed beyond recognition. Rolling each ball in shredded coconut gives them a snowy, textured finish that looks like something from a specialty confectionery. They firm up in the fridge and hold their shape beautifully, making them easy to prep ahead for a party platter, a lunchbox treat, or a late-night something sweet.
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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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