Seed Oil Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, clean ingredients. Medjool dates and dried mango bring natural caramel-like sweetness, while Ceylon cinnamon and ground ginger give each truffle a warm, subtly spiced depth that keeps you reaching for another. The only fat here is coconut oil, so there's no canola, sunflower, or any other refined seed oil hiding in the mix — just pure tropical richness that coats the palate in the best way. Everything gets blitzed in a food processor, rolled into balls, and tumbled through shredded coconut for a snowy, chewy finish. A short chill in the fridge is all it takes to firm them up into perfectly scoopable, gift-worthy truffles. They're the kind of treat you can set out at a party or stash in the fridge for a late-night sweet fix without a second thought about what's actually in them.
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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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