Vegetarian 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 do all the heavy lifting here — their natural sugars bind everything into a rich, chewy center that tastes far more decadent than the ingredient list suggests. Melted coconut oil keeps the texture smooth and scoopable, while Ceylon cinnamon and ground ginger add just enough warmth to make each bite feel a little special. Rolling them in shredded coconut gives a satisfying, slightly chewy coating that looks beautiful and keeps your hands clean once they're set. The whole process is straightforward: blend, roll, chill, and you're done. They firm up in the fridge and hold their shape well, making them a great make-ahead treat for parties, lunchboxes, or whenever a chocolate craving hits and you want something a little lighter.
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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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