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Mango & Coconut Energy Balls
As you guys know I absolutely love energy balls, but I really wanted to experiment with different ingredients and create a recipe with a date-free base. These energy balls use mango and apricot as a base, mixed with coconut, cashew butter and roasted cashews to create a really sweet and creamy flavour. The zing from lime zest also adds a delicious contrast, which makes them taste really indulgent but also fresh at the same time!
👥 25 Servings⏱️ Prep & Cook: 3h🔥 Cook: 3h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180C (350F), fan setting.
2
Place the cashews on a baking tray and bake in the oven for about ⏱️ 8-10 minutes, until they start to turn golden.
cashews7 oz
3
Whilst they’re baking, finely grate the two limes and leave to one side.
limes2
4
Remove the cashews from the oven and leave to cool on the side for about ⏱️ 15 minutes.
cashews7 oz
5
Then add the cashews and the desiccated coconut to your food processor and blitz well until a fine flour forms.
cashews7 ozdesiccated coconut3.5 oz
6
Remove from the processor and leave to one side.
7
Add the dried apricots and coconut oil to the processor and blitz.
dried apricots8.8 ozcoconut oil2 tablespoons
8
Once a smooth mixture starts to form, add in the dried mango and blitz again until it forms a sticky and smooth mixture, this may take a few minutes.
dried mango4.5 oz
9
Add in the blended cashews and coconut, cashew butter, pinch of salt and lime zest.
cashews7 ozcashew butter3 tablespoons
10
Mix in the processor until everything smoothly mixes together.
11
Pour some more shredded coconut into a bowl and scoop out a heaped tablespoon of the mixture. Press with your hands and roll into balls.
12
Then roll the balls into the coconut so that they are covered, before leaving to set for two hours in the fridge.
13
Remove from the fridge about ⏱️ 15 minutes before eating to allow them to soften!
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