Pork 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, 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, slightly crisp exterior that makes the first bite genuinely satisfying. Everything in this recipe is naturally free of any pork-derived ingredients or animal fats — no gelatin, no lard, no hidden additives to second-guess on a label. The whole process is straightforward: blend, roll, chill, and you're done. They firm up beautifully in the fridge and hold their shape well, making them a great make-ahead treat for gatherings, lunchboxes, or an after-dinner sweet fix.
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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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