Paleo Mango Coconut Date Truffles
These little no-bake bites prove that eating clean doesn't mean giving up on something that feels genuinely indulgent. Medjool dates and dried mango do all the heavy lifting here — they bring natural sweetness and a chewy, fudgy texture without a drop of refined sugar or dairy in sight. Ceylon cinnamon and ground ginger add a warm, subtly spiced depth that makes each truffle taste far more complex than the short ingredient list would suggest. The coconut oil binds everything together while the shredded coconut coating gives you a satisfying, slightly crisp finish on the outside. Grain-free, legume-free, and made entirely from whole-food ingredients, this recipe checks every box without requiring any specialty swaps or workarounds. A quick spin in the food processor and a short chill in the fridge is all it takes to go from pantry staples to something that looks and tastes like it came from a boutique chocolate shop. Keep a batch in the refrigerator and you'll have a grab-and-go treat ready 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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