Makes approx 20 {bite size} all natural, subtly sweet, soft and chewy, perfectly spiced, incredibly moorish, delicious, nutritious, mango & coconut bliss bites !
Ingredients –
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 3/4 cup dried mango
- 4 Tablespoon of shredded coconut
- 1 Tablespoon of coconut butter – optional but recommended – sub 1 tsp of filtered water & 1/2 teaspoon of coconut extract
- 2 teaspoon of vanilla
- 1 teaspoon of turmeric
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground ginger
- 1 pinch of salt
- 1 teaspoon of filtered water
- 1/8 teaspoon of ground black pepper – this is important as the chemical compound in the black pepper is what helps and enables the body to absorb all of those incredible nutrients in the turmeric! You can’t taste the pepper, promise.
Optional add in’s;
- 1 teaspoon of maca powder – For hormone balance
- 2 Tablespoons of hemp seeds – for extra protein + vitamins & minerals
Optional for serving –
- Freeze dried mango, crushed to powder
- Finely shredded coconut flakes
Method –
1 – Optional but highly (HIGHLY) recommended – Place your nuts on to a lined baking tray and roast at 175’C/350’F for 5-10 mins until lightly toasted, gloriously golden and deliciously fragrant.
2 – Once toasted, place your nuts into your food processor/blender and pulse until crumbly, you want there to still be a few bigger chunks to give the bites some nice texture.
3 – Add mango and process until the mixture starts to come together into a sticky, loose “dough”.
4 – Add vanilla, spices, coconut oil, hemp seeds and maca (if using) then process again until combined.
5 – Using your hands, roll approx 1 small Tablespoons worth of dough into bite size balls then set aside – FYI – I like to make my bites on the smaller side. You would probably need 3 of mine to make up one of those golf ball size bites you buy at cafe’s or in stores.
6 – If you are going to coat your bliss bites in simply place your mango powder & coconut into a small bowl or zip lock bag and gentle press/shake until nicely coated. Store in the fridge until ready to serve.
Recipe By: Emma Swanston, Better with Cake www.betterwithcake.com www.facebook.com/emswanston.betterwithcake/
