TOTAL TIME: 20 MIN
CALORIES/SERVING: 89 CALS PER SERVING
125g dried mango 50g (2/3 cup) shredded coconut 50g (1/2 cup) rolled oats 145g (1 cup) raw cashews 60g (3/4 cup) desiccated coconut 1 tbsp finely grated lime zest 1 tsp vanilla extract
Use kitchen scissors to cut the mango into small (about 1.5 cm) pieces. Place in a heatproof bowl and pour 125 ml (½ cup) of boiling water. Set aside for 10-15 minutes, stirring occasionally, or until the mango has softened and water absorbed.
Place the shredded coconut in a frying pan and stir over medium heat for about 3 minutes or until golden. Transfer to a plate to cool.
Process the oats in a food processor until well chopped. Add the cashews, descicated coconut, lime zest, vanilla, a pinch of salt, and mango (with any water that may not have been absorbed). Process until well combined.
Roll level tablespoons of the mixture into balls. Roll in toasted coconut to lightly coat. Store in an airtight container for up to 1 week.
Calories 89 Cal per serving
Total Fat 6.2g
- saturated 3.1g