Wheat Free Mango Coconut Date Truffles
These little no-bake bites are proof that something genuinely indulgent can come together with nothing but whole, naturally wheat-free ingredients. Medjool dates and dried mango do all the heavy lifting here — their natural sugars bind everything into a rich, chewy center without a single grain of flour or starch in sight. Melted coconut oil keeps the texture silky, while Ceylon cinnamon, ground ginger, and a whisper of vanilla powder give each truffle a warmth that tastes far more sophisticated than the effort involved. Rolling them in shredded coconut adds a satisfying chew and a snowy finish that makes them look almost too pretty to eat. Store-bought energy balls and chocolate truffles are notorious for sneaking in wheat-based binders or oat fillers, so making your own means you know exactly what's inside. After a quick chill in the fridge, they firm up into perfectly poppable little spheres that work just as well on a dessert platter as they do grabbed straight from the container on a busy afternoon.
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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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