Gluten Free Mango-Lime Coconut Date Balls
These no-bake bites are a tropical dream — chewy Medjool dates and dried mango blended with shredded coconut, bright lime juice, and a whisper of ginger create something that tastes far more indulgent than it has any right to. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing involved — just whole, simple foods doing exactly what they're supposed to do. The food processor does all the heavy lifting, pulling everything into a sticky, cohesive mass that rolls beautifully and holds its shape after a quick chill in the fridge. That outer coating of toasted shredded coconut gives each ball a satisfying texture contrast and a little extra tropical flair. They're the kind of snack you can make ahead and stash in the refrigerator for the week, which makes them genuinely useful for busy days when you need something sweet and sustaining fast. Whether you're packing them for a hike, setting them out at a party, or just raiding the fridge at midnight, they deliver every single time.
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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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