Mustard Free Mango-Lime Coconut Date Balls
These no-bake bites are bursting with tropical flavor — chewy Medjool dates and dried mango blended with coconut oil, fresh lime juice, and a whisper of ginger create something that tastes far more indulgent than the ingredient list suggests. The whole thing comes together in a food processor, so there's minimal effort between you and a tray of gorgeous, coconut-rolled treats. For anyone navigating mustard sensitivities, snack time can feel like a minefield of hidden seasonings and spice blends, but every ingredient here is straightforward and easy to verify. There's no cooking involved, no complicated technique, and nothing that would typically sneak in a problematic additive. The lime zest and fresh lime juice give each ball a bright, citrusy lift that keeps them from feeling too sweet, while the shredded coconut coating adds a satisfying chew and a little texture in every bite. A short chill in the refrigerator firms them up perfectly, making them easy to grab and go. Keep a batch in the fridge and you'll find yourself reaching for one every time you pass the kitchen.
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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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