Nutmeg Free Mango Coconut Date Truffles
These no-bake truffles are a genuinely irresistible combination of chewy Medjool dates, sweet dried mango, and toasted coconut — rich and indulgent without a single refined ingredient in sight. The warm spice notes come from Ceylon cinnamon and ground ginger, which give every bite a gentle, aromatic kick that feels anything but plain. Nutmeg shows up in so many spiced sweets and holiday treats that avoiding it can quietly limit your dessert options, but this recipe leans on a thoughtful blend of flavors that never misses it. Melted coconut oil binds everything together into a smooth, rollable dough that comes together in the food processor in under two minutes. Once shaped and rolled in shredded coconut, they go into the fridge to firm up into perfectly snackable little bites. They're elegant enough to set out on a dessert platter and easy enough to make on a weeknight when a chocolate 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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