Mushroom Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, plant-based ingredients and a food processor. Medjool dates and dried mango bring natural sweetness and a chewy, almost caramel-like texture, while melted coconut oil binds everything into a smooth, rollable mass. A pinch of Ceylon cinnamon and ground ginger give each truffle a warm, subtly spiced finish that keeps you reaching for another. The outside gets a generous roll in shredded coconut, adding a light, snowy crunch that contrasts beautifully with the soft center. For anyone navigating fungi-free eating, store-bought truffles and energy balls can be a minefield of unexpected add-ins, but every single ingredient here is clean and easy to verify. A quick chill in the fridge is all it takes to firm them up into perfectly scoopable, gift-worthy treats that taste far more luxurious than the effort involved.
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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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