Pescatarian 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 do all the heavy lifting here — their natural sugars bind everything into a fudgy, chewy center that tastes far more decadent than it has any right to. A touch of Ceylon cinnamon and ground ginger give each truffle a warm, subtly spiced backbone that keeps them interesting bite after bite. Melted coconut oil smooths the mixture out and helps the truffles set up firm in the fridge, while a generous roll in shredded coconut adds a satisfying texture on the outside. Because every single ingredient is naturally free of meat and seafood without requiring any substitutions or workarounds, these are genuinely effortless to pull off for anyone eating this way. They're the kind of treat you can keep stashed in the refrigerator all week and feel good about reaching 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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