Peanut 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 and a food processor. Medjool dates and dried mango create a naturally sweet, chewy base, while melted coconut oil, vanilla powder, warm ginger, and Ceylon cinnamon layer in a depth of flavor that tastes far more sophisticated than the effort involved. Rolling each ball in shredded coconut gives them a snowy, textured finish that makes them look like they came from a fancy confectionery counter. For anyone navigating nut-free snacking, store-bought truffles and energy balls can be a minefield of shared equipment warnings and ambiguous labels — making a batch at home from scratch puts you fully in control of every ingredient. The entire mixture comes together in under two minutes of processing, and a short chill in the refrigerator is all it takes to get them perfectly firm and scoopable. They're a brilliant option for lunchboxes, holiday treat trays, or just keeping something satisfying in the fridge for when 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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