Mango Energy Bites

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup (5.5 ounces or 155 g dried unsweetened mango, firmly packed dried unsweetened
  • 10 Medjool dates, pitted

• Baking & Spices

  • 1 Pinch Sea salt

• Nuts & Seeds

  • 1/3 cup Coconut, unsweetened
  • 2 tbsp Hemp seeds
  • 1 1/4 cup Walnuts or cashews, raw

Found on minimalistbaker.com

Description

Ingredients

• 1 1/4 cup (150 g) raw walnuts or cashews (I mixed both)
• 1 cup firmly packed (5.5 ounces or 155 g) dried unsweetened mango
• 10 pitted medjool dates
• 2 Tbsp (20 g) hemp seeds
• 1/3 cup (27 g) unsweetened finely shredded coconut (also known as desiccated)
• optional: 1 lime, zested
• Pinch sea salt

Directions

• Preheat oven to 350 degrees F (176 C) and arrange nuts on a baking sheet. Toast for 8-12 minutes, or until light golden brown and fragrant. Set aside.
• In the meantime, add dried mango to a mixing bowl and cover with warm water (dont skip this step or theyll be too tough to blend). Let soak for 5-7 minutes, or until soft and pliable, but not too soggy. Then drain and lay on a towel and pat off excess moisture. Set aside.
• Add nuts to a food processor and mix into a fine meal. Remove from bowl and set aside.
• Add pitted dates and soaked, dried mango to the food processor and mix until a rough paste/sticky dough forms.
• Add nut meal back in, along with hemp seeds, shredded coconut, lime zest (optional), and sea salt. Mix until it forms a moldable dough. Add more coconut or hemp seed if it feels too sticky or wet. Add more dates if it’s too dry.
• Scoop out rounded Tablespoon amounts (I love this 1.5 Tbsp scoop) and roll into little balls in the palms of your hands. Then roll in more shredded coconut or hemp speeds, or a mixture of both.
• Enjoy immediately. Store at room temperature up to 3-4 days, the refrigerator 1 week, or in the freezer up to 1 month.

Nutrition