Nightshade Free Mango Coconut Date Truffles
These little no-bake bites prove that avoiding nightshades doesn't mean missing out on indulgent, satisfying treats. Medjool dates and dried mango bring a natural caramel-tropical sweetness that binds everything together without any refined sugar, while Ceylon cinnamon and ground ginger add just enough warmth to make each bite feel special. A coating of shredded coconut gives them a gorgeous snowy finish and a subtle chew that makes them genuinely hard to stop eating. Since every single ingredient here is whole and plant-based, there's no label-scanning anxiety — just clean, simple food that happens to taste like dessert. The food processor does all the heavy lifting, and a quick chill in the fridge is all it takes to get them perfectly firm and rollable. They're the kind of thing you can make ahead and keep in the refrigerator for whenever a sweet craving hits, which, fair warning, will be often.
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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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