Mustard Free Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need much more than a handful of pantry staples and a food processor. Medjool dates and dried mango bring natural caramel-like sweetness, while coconut oil, Ceylon cinnamon, and a whisper of ground ginger round everything out into something that tastes far more sophisticated than the effort involved. The mixture gets rolled in shredded coconut for a snowy, slightly chewy coating that makes each truffle look as good as it tastes. For anyone navigating a mustard allergy or sensitivity, these are a genuinely stress-free option — every ingredient is straightforward, with no condiments, spice blends, or processed fillings that might sneak in hidden allergens. A short chill in the fridge is all it takes to firm them up into perfectly scoopable, gift-worthy spheres. Keep a batch in the refrigerator and you'll have a satisfying, naturally sweet bite ready whenever the craving hits.
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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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