Pregnancy Friendly Mango Coconut Date Truffles
These little no-bake bites are proof that a sweet craving during pregnancy doesn't have to mean reaching for something you'll feel guilty about later. Medjool dates and dried mango bring natural sweetness and a chewy, almost caramel-like texture, while coconut oil helps everything bind into a smooth, rollable ball without any added sugar or refined ingredients. Ceylon cinnamon and a hint of ground ginger give each truffle a warm, gently spiced depth that makes them feel genuinely indulgent. The whole thing comes together in a food processor, so there's no baking, no stovetop, and very little cleanup — a real win when energy isn't always on your side. Rolling them in shredded coconut adds a satisfying texture and makes them look like something from a fancy confectionery counter. After a quick chill in the fridge, they're firm, snackable, and easy to keep on hand for whenever a sweet moment strikes.
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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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