Nitrate & Nitrite Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, clean ingredients. Medjool dates and dried mango bring natural caramel-like sweetness, while Ceylon cinnamon and ground ginger add a warm, aromatic depth that makes each bite feel far more sophisticated than the effort involved. A coating of unsweetened shredded coconut gives them a satisfying chew and a beautiful snowy finish straight out of the fridge. For anyone navigating preservative-free eating, packaged sweets and cured snacks are often the first things to go — and finding a treat that genuinely fills that gap can be a challenge. Everything here is straightforwardly whole-food: dates, dried fruit, coconut, spices, and a touch of coconut oil, with no cured or processed ingredients anywhere in the mix. The food processor does the heavy lifting, and after a short chill in the refrigerator they firm up into perfectly rollable, snackable truffles. Keep a batch in the fridge and you'll have something sweet and satisfying 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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