Seeds Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing more than a food processor and a handful of wholesome pantry staples. Medjool dates and dried mango bring natural caramel-like sweetness, while shredded coconut and a touch of melted coconut oil give each truffle a rich, fudgy texture that sets beautifully in the fridge. Warm spices — ground ginger, Ceylon cinnamon, and vanilla powder — layer in just enough complexity to make these taste far more sophisticated than the effort involved. For anyone navigating a seeds-free lifestyle, store-bought energy balls and raw treats can be a minefield of hidden sesame, chia, or flax, but every single ingredient here is straightforward and easy to verify. The rolling coconut coating adds a satisfying chew and a snowy finish that makes them look almost too pretty to eat. Keep a batch chilled and you have a grab-and-go treat that works equally well as a post-dinner sweet or an afternoon pick-me-up.
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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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