Red Meat Allergy Friendly Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need anything beyond a handful of pantry staples and a food processor. Medjool dates and dried mango bring natural sweetness and a chewy, almost caramel-like texture, while coconut oil, Ceylon cinnamon, and a whisper of ground ginger round everything out with warm, tropical depth. The whole mixture gets rolled in shredded coconut for a snowy finish that makes them look far more impressive than the effort involved. Since every single ingredient here is plant-based and completely free of red meat or animal-derived proteins, there's zero guesswork about what's inside — just clean, whole-food goodness. A short chill in the refrigerator is all it takes to firm them up into perfectly scoopable, gift-worthy truffles. Keep a batch in the fridge and you'll have a satisfying sweet fix ready whenever the 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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