Rice Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, simple ingredients and a food processor. Medjool dates and dried mango bring a natural caramel-fruit sweetness, while Ceylon cinnamon and ground ginger add just enough warmth to make each bite feel layered and interesting. Melted coconut oil binds everything into a smooth, rollable mass, and the shredded coconut coating gives the outside a satisfying chew and a light tropical finish. Grain-free treats can be surprisingly hard to find without rice flour, rice syrup, or puffed rice sneaking into the ingredient list — here, every single component is fruit, coconut, or spice, so there's nothing to second-guess. The process is straightforward: blend, roll, coat, chill. After 30 minutes in the refrigerator they firm up into neat, gift-worthy truffles that hold their shape beautifully at room temperature. Keep a batch in the fridge and you'll have a genuinely satisfying sweet fix ready whenever the craving hits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!