Carrageenan Free Mango-Lime Coconut Date Balls
These no-bake bites are a tropical dream — chewy Medjool dates and dried mango blended with shredded coconut, a hit of fresh lime juice, and a whisper of ground ginger. The result is something that tastes indulgent but is built entirely from whole, recognizable ingredients you can actually pronounce. For anyone navigating carrageenan, that matters more than it might seem — this additive sneaks into a surprising number of packaged snacks, protein bars, and coconut-based products, making store-bought treats a minefield. Here, every ingredient is straightforward and easy to verify, so you can roll these up with total confidence. The coconut oil helps the mixture bind beautifully, while the lime zest keeps things bright and fresh rather than cloyingly sweet. A quick chill in the fridge firms them up into perfectly snackable little spheres coated in toasted coconut. Make a batch on Sunday and you'll have a grab-and-go treat ready all week long.
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Learn more →Ingredients
12 servings
- 1 cup medjool dates, pitted
- ¾ cup dried mango, roughly chopped
- 1 cup unsweetened shredded coconut, divided
- 2 tbsp coconut oil, melted
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
Instructions
- 1
Check the dates: if they feel firm or dry, soak them in warm water for 5 minutes, then drain and pat dry. Firm dates will not blend smoothly.
- 2
Add the pitted dates, dried mango, 3/4 cup of the shredded coconut, coconut oil, lime juice, lime zest, ground ginger, and sea salt to a food processor. Process for 45–60 seconds, scraping down the sides once, until the mixture comes together into a sticky, uniform mass that holds its shape when pressed between your fingers.
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