Pecan Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, plant-based ingredients and a food processor. Medjool dates and dried mango create a naturally sweet, chewy base that binds everything together without any added sugar, while melted coconut oil gives the mixture a silky richness. A pinch of Ceylon cinnamon, ground ginger, and vanilla powder layer in warmth and depth that make these taste far more complex than the short ingredient list suggests. Rolling each ball in shredded coconut adds a satisfying texture and a subtle tropical finish that looks beautiful on a plate. For anyone navigating tree nut allergies or sensitivities, these are a genuinely safe treat — no nuts of any kind appear in the recipe, so there's no need to scan labels or worry about cross-contact from mixed nut products. A short chill in the refrigerator is all it takes to firm them up into perfectly scoopable, gift-worthy truffles that keep well and travel easily.
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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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