Legume 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, then rolled in a snowy coconut coating. The combination of sweet fruit and citrus zest gives every bite a punchy, sun-drenched flavor that feels indulgent without being heavy. For anyone navigating legume-free eating, energy balls and snack bites can be surprisingly tricky territory since many popular recipes lean on peanut butter, chickpeas, or other bean-based binders — this one skips all of that entirely, relying on the natural stickiness of dates and coconut oil to hold everything together. A food processor does all the heavy lifting, and the whole process comes together in minutes before a quick chill in the fridge sets them perfectly firm. They're ideal for meal-prepped snacking, lunchbox treats, or a little something sweet after dinner. Keep a batch in the refrigerator and you'll find yourself reaching for one every time a 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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