Turkey Free Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need much more than a handful of pantry staples and a food processor. Medjool dates and dried mango bring natural caramel-like sweetness, while coconut oil, Ceylon cinnamon, and a whisper of ground ginger round everything out into something that tastes far more sophisticated than the effort involved. The mixture gets blitzed until it forms a sticky, cohesive mass, then rolled into smooth balls and coated in shredded coconut for a snowy, slightly chewy finish. A short chill in the fridge is all it takes to firm them up into perfectly poppable truffles. Every single ingredient here is plant-based and naturally free from poultry products, so there's zero label-scanning stress when you're shopping for this one. They're great for gifting, meal-prepped snacking, or setting out at a gathering where you want something that looks impressive without turning your kitchen upside down.
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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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