Shellfish Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, plant-based ingredients and a food processor. Medjool dates and dried mango create a naturally sweet, chewy base that binds everything together without any added sugar, while melted coconut oil gives the mixture a silky richness. Ceylon cinnamon and ground ginger add just enough warmth to make each bite feel a little more special than your average snack. Rolling them in shredded coconut gives a satisfying texture contrast — slightly crisp on the outside, soft and fudgy in the center. The whole process is straightforward: blend, roll, chill, and you're done. Since every ingredient here is naturally free from ocean-sourced proteins and there's no risk of hidden seafood derivatives sneaking in, these are a genuinely worry-free treat to share at a party or keep stashed in the fridge for whenever a sweet 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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