Sesame 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. Medjool dates and dried mango bring a natural caramel-meets-tropical sweetness, while warm spices like Ceylon cinnamon and ginger give each truffle a subtle, sophisticated kick. Melted coconut oil binds everything into a smooth, rollable dough, and a generous coat of shredded coconut on the outside adds just the right amount of chew and texture. For anyone navigating sesame allergies, store-bought truffles and energy balls can be a minefield of hidden tahini or sesame-dusted coatings — this recipe sidesteps all of that entirely, using only ingredients you can easily verify. The food processor does the heavy lifting, and the whole process is refreshingly straightforward. After a quick chill in the fridge, you end up with firm, satisfying truffles that taste far more luxurious than the effort involved.
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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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