Paraben Free Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need a long ingredient list or a hot oven. Medjool dates and dried mango bring natural caramel-like sweetness, while shredded coconut and melted coconut oil give each truffle a rich, satisfying texture that feels far more decadent than it has any right to be. Ceylon cinnamon and ground ginger add a warm, subtly spiced depth that keeps every bite interesting. For anyone navigating preservative sensitivities, packaged sweets can be a minefield — parabens and other synthetic additives tend to hide in processed confections, flavored coatings, and shelf-stable candies. This recipe sidesteps all of that by relying entirely on whole fruits, spices, and coconut-based ingredients with nothing synthetic in sight. A quick spin in the food processor, a roll in shredded coconut, and thirty minutes in the fridge is all it takes before you have a batch of gorgeous, naturally sweet truffles ready to share — or quietly keep to yourself.
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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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