Chestnut 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 a naturally sweet, citrus-bright snack that tastes far more indulgent than the ingredient list suggests. Because the whole recipe is built around fruit, coconut, and a handful of pantry staples, there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from specialty ingredients. The food processor does the heavy lifting, pulling everything into a sticky, cohesive mass that rolls into perfect little spheres with minimal effort. A final coat of shredded coconut gives each ball a satisfying texture and a snowy, bakery-worthy finish. After a quick chill in the fridge, they firm up beautifully and are ready to grab straight from the baking sheet. Keep a batch on hand for afternoon snacking, lunchbox treats, or a light dessert that genuinely feels like a little escape to somewhere sunny.
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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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