Fish Free Mango-Lime Coconut Date Balls
These no-bake bites are a tropical dream — chewy Medjool dates and dried mango blended with coconut oil, fresh lime juice, and a whisper of ginger, then rolled in shredded coconut for a snowy, textured finish. Every ingredient here is straightforward and plant-based, so there's zero guesswork about hidden seafood derivatives or fish-based additives that can sneak into processed snacks. The food processor does all the heavy lifting, bringing everything together into a sticky, cohesive dough that rolls beautifully between your palms. A quick chill in the fridge is all it takes to firm them up into satisfying little spheres that hold their shape and taste like something you'd find at a fancy health food counter. The lime zest and ginger give them a bright, slightly spicy edge that keeps them from tasting one-note, while the coconut coating adds a gentle crunch to every bite. They're the kind of treat you can batch-make ahead of time and pull from the fridge whenever a sweet craving hits.
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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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