Coconut Balls Recipe (Tropical)
This 15-minute Coconut Balls Recipe are packed with nutrients from dried mango, coconut, dates and cashews!
Equipment
- Blender
Ingredients
- ⅓ cup dried mango slices
- ¼ cup unsweetened shredded coconut sub: sweetened shredded coconut
- ⅛ tsp vanilla extract
- Pinch pink salt
- 2 tbsp coconut flour
- ⅓ cup medjool dates, pitted sub: any other type of soft pitted dates if not medjool. Add 1-2 more dates if dough is not sticky enough
- ¼ cup raw cashews
- ⅓ cup unsweetened shredded coconut for rolling // sub: sweetened shredded coconut
Instructions
- Blend together the cashews first to grind them into a powder (or run them through a spice grinder).
- Add the rest of the ingredients to the blender, except the ⅓ cup coconut for rolling.
- Once a shapeable dough has formed, shape it into 8 medium-sized balls.
- Keep the coconut for rolling in a separate small bowl. Once all the balls are shaped, roll them in the coconut. Enjoy!
- To store, keep them at room temperature in an airtight container.
Notes
Storage
- Store in an airtight container in the refrigerator or at room temperature for up to a week.