Vegan Mango Coconut Date Truffles
These little no-bake bites are proof that plant-based sweets can be genuinely indulgent without any compromise. Medjool dates and dried mango do all the heavy lifting here — they blend into a naturally sweet, caramel-like base that holds together beautifully without a drop of dairy or eggs. A touch of Ceylon cinnamon, ground ginger, and vanilla powder gives each truffle a warm, almost exotic depth that makes them taste far more sophisticated than the short ingredient list suggests. Melted coconut oil keeps everything smooth and cohesive, while the shredded coconut coating adds a satisfying chew and a snowy finish. The whole process happens in a food processor, so there's no cooking, no tempering chocolate, and no fussy technique standing between you and a tray of gorgeous truffles. After a quick chill in the fridge, they firm up into perfectly rollable, snackable bites that are just as at home on a dessert platter as they are grabbed straight from the container. If you've ever felt like vegan confections were an afterthought, this recipe is about to change your mind.
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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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