Xanthan Gum Free Mango Coconut Date Truffles
These little no-bake bites are proof that a truly indulgent treat doesn't need a long ingredient list or any specialty binders to come together beautifully. Medjool dates and dried mango do all the heavy lifting here — their natural sugars and sticky texture are what hold everything together, so there's no need for any gums or additives whatsoever. A hit of Ceylon cinnamon, ground ginger, and vanilla powder gives each truffle a warmly spiced depth that makes them taste far more sophisticated than the effort involved. Melted coconut oil smooths out the mixture and helps the truffles firm up in the fridge into perfectly rollable, snackable spheres. The shredded coconut coating adds a satisfying chew and a little visual flair that makes these look like they came from a fancy confectionery. They're naturally sweet, deeply tropical, and completely free of the thickeners and stabilizers that sneak into so many packaged sweets. Keep a batch chilled and you've got an anytime treat that feels like a splurge but is made entirely from whole, recognizable ingredients.
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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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