Rice Free Mango-Lime Coconut Date Balls
These no-bake bites are a little tropical escape in every mouthful — chewy Medjool dates and dried mango blended with shredded coconut, a hit of fresh lime juice, and a whisper of ginger that ties it all together. The texture is naturally dense and fudgy without any grains or binders, which makes them a genuinely satisfying snack for anyone navigating a rice-free lifestyle. So many energy balls and snack bars on store shelves rely on rice crisps or rice syrup as a base, so making your own is a smart way to stay in control of exactly what goes in. The food processor does most of the heavy lifting here — just blend, roll, and coat in a dusting of shredded coconut for that slightly snowy, tropical finish. A quick chill in the fridge firms them up into perfectly poppable little spheres that hold their shape beautifully. They're bright, a little tangy, and sweet enough to feel indulgent while still being made entirely from whole, recognizable ingredients.
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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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