Soy Free Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need a long ingredient list or a hot oven. Medjool dates and dried mango bring natural caramel-like sweetness, while coconut oil, Ceylon cinnamon, and a hint of ground ginger give each truffle a warm, almost exotic depth of flavor. The whole thing comes together in a food processor in under two minutes, then gets rolled in shredded coconut for a snowy, slightly chewy coating that makes them look far more impressive than the effort involved. For anyone navigating soy-free eating, store-bought truffles and chocolate confections are often a minefield of hidden soy lecithin and soy-derived emulsifiers — every ingredient here is straightforwardly whole-food and plant-based with none of that concern. A quick chill in the fridge firms them up beautifully, and they hold their shape well enough to pack into a tin for gifting or stash in the fridge for a week of easy snacking. They're the kind of thing you'll make once and immediately want to double the batch.
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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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