Mango stuffed cabob truffles

1 cup (125g) dates
3 dried figs, soaked
1/2 tablespoon carob powder
1/3 teaspoon vanilla powder
1/4 fresh ripe mango, cubed
1/8 cup (10g) coconut flakes or 1/8 cup (12g) carob powder
Preparation

1. To make the dough, soak the figs in warm water for 15 minutes. Drain the figs and then mix them with the dates in the food processor. Add the carob and vanilla powder and process again. Mix until well incorporated.

2. Cut the mango in little cubes.

3. First shape a circle out of the dough and then place one mango cube in the center and carefully merge all edges together.

4. Coat them in the coconut flakes or carob powder.