Whole 30 Mango Coconut Date Truffles
Satisfying a sweet tooth without added sugar, dairy, or chocolate can feel like an impossible ask — but these little bites prove otherwise. Medjool dates and dried mango do all the heavy lifting here, bringing natural caramel-like sweetness and a chewy, fudgy texture that genuinely rivals any candy-shop truffle. Melted coconut oil binds everything together while Ceylon cinnamon, ground ginger, and vanilla powder layer in warm, aromatic depth that makes each bite feel intentional and complex. The whole thing comes together in a food processor, so there's no baking, no tempering chocolate, and no complicated technique standing between you and a batch of these. Rolling them in unsweetened shredded coconut gives a satisfying snowy finish with a little extra chew. A short chill in the refrigerator is all they need to firm up into perfectly scoopable, pop-in-your-mouth rounds. Keep a batch in the fridge and you'll have a genuinely craveable treat ready whenever that afternoon slump hits.
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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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