Walnut 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 refined sugar, while melted coconut oil gives each truffle a smooth, almost ganache-like texture once chilled. Ceylon cinnamon and ground ginger add a warm, subtly spiced depth that keeps these from tasting one-dimensional, and the shredded coconut coating gives every bite a satisfying, slightly toasted finish. Store-bought truffles and energy balls often sneak in mixed nut butters or are processed on shared equipment, so making your own batch at home puts you fully in control of what goes in. The process is straightforward — blend, roll, chill — and the result is a tray of beautiful, coconut-dusted spheres that look far more impressive than the effort involved. Keep them in the fridge and they firm up into the perfect pop-in-your-mouth treat, whether you're serving them at a gathering or just sneaking one after dinner.
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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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