Oats Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, simple ingredients. Medjool dates and dried mango bring a natural caramel-meets-tropical sweetness, while shredded coconut and a whisper of Ceylon cinnamon and ginger give every bite real depth and warmth. The whole thing comes together in a food processor, so there's no baking, no tempering chocolate, and no complicated technique standing between you and a tray of gorgeous truffles. For anyone navigating grain-free or oat-free eating, these are a genuinely satisfying answer to the no-bake energy ball category — no rolled oats, no fillers, just fruit, coconut, and spice doing all the heavy lifting. Rolling them in shredded coconut gives a snowy, slightly chewy coating that makes them look far more impressive than the effort involved. A quick chill in the fridge sets them up perfectly, and they hold their shape beautifully for gifting, snacking, or stashing in the freezer for whenever a sweet 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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