Yesterday was the first day of summer on our side of the world and I’m one happy camper.
I decided to celebrate with these super summery, naturally sweetened, mango coconut energy bites (that are delicious year-round).
Care to taste?
This recipe requires just 30 minutes and 6 ingredients to make!
Plus, they’re so easy. Simply soak dried mango, roast your nuts, blend, scoop, and roll into a coating of your choice.
For added protein, I threw in some hemp seeds (nature’s perfect complete protein with all 20 amino acids, including the 9 essential amino acids), and shredded coconut and lime zest for more flavor.
Nuts add plenty of healthy fats and protein as well – I went for a mix of walnuts and cashews – and dates help them stick together while adding a caramel-like natural sweetness. YUM.
I hope you all LOVE these bites! They’re:
These are the perfect snack to have around when you’re craving something sweet but healthy. Each bite provides a little fiber, protein, healthy fat, and natural sugars for an energy boost. Have one, have three, have six – no one’s looking.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
- 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
- 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 (don't skip this step or they'll 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.