Hazelnut Free Mango-Lime Coconut Date Balls
These no-bake bites are bright, tropical, and genuinely satisfying — the kind of snack that disappears fast once it hits the fridge. Medjool dates and dried mango bring natural sweetness and a chewy, almost caramel-like texture, while fresh lime juice and zest cut right through with a citrusy punch. A hint of ground ginger ties everything together and gives each ball a subtle warmth that keeps you reaching for another. The outside gets rolled in shredded coconut for a little texture and a look that's honestly pretty enough to serve at a party. Tree nut allergies can make energy balls a minefield since so many recipes lean on cashews, almonds, or hazelnut-based spreads — this one skips all of that entirely and sticks to fruit, coconut, and a handful of pantry staples. Everything comes together in a food processor, and after a short chill in the fridge they firm up into perfectly snackable rounds. Make a batch on Sunday and you've got an easy grab-and-go treat ready for the whole week.
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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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