Raw Vegan Mango Coconut Balls21
The combination of mango and coconut never gets old. My friends and I proved this point with gusto last weekend at our "Pride and Prejudice" marathon party, where we successfully gobbled up the entire batch of these raw vegan coconut mango balls in one sitting. Happy Piggies indeed! Well, we did have Mr Darcy with us. We joked that we were enjoying Mr Darcy's balls! Rolled in coconut! Whatever your comedic sensibilities, our commitment to devouring up every last one of these no bake coconut balls was impressive even to the greediest of pigs, particularly after everything else we had eaten! We had earlier enjoyed the raw vegan lasagne, creamy vegan lemon and asparagus risotto, vegan chips and dips, sorbets, raw vegan mint chocolate chip cookies, and the list of piggy delights went on. It was still really hard to quit eating these coconut balls! Even when your piggy tummy is full.
The best thing about this coconut ball recipe? It is super easy. You just throw all of the ingredients in your food processor and pulse until a ball forms. Roll in coconut and freeze for about 20 minutes and devour. If you are looking for show-stopping food processor recipes or incredible coconut ball recipes, look no further. These raw vegan mango coconut balls are to die for! I was inspired to create this quick easy coconut ball recipe after I was overwhelmed with grateful emails about how delicious my raw vegan chocolate balls were. I was determined to make another raw vegan ball recipe that was just as fabulous. Furthermore, I wanted to create a coconut ball recipe that was gluten free, dairy free, egg free, soy free and nut free, so my little niece Alexandra could take them for sweet treats to pre-school.
If you are looking for fantastic allergy free recipes you are on a winner with these. Olivia and Tara helped me perfect these coconut balls last weekend. When we all put our piggy spoons in to test the blend, we felt like there was just a little something missing. I was thinking of putting some freshly grated ginger in the mixture to boost the flavours and give the mix a bit of a kick. But I was afraid it would make these balls a bit unpalatable for children. I asked out aloud, "What do they need?" Olivia had been grating lemon zest for the risotto and there was a huge pile of delicious aromatic citrus essence wafting up our noses. Tara lovingly looked over to the mound of lemon magic (that, in my humble opinion, improves any blend) and giggled, offering with trepidation, "How about lemon zest?" No sooner had the words rolled off her tongue, I had snatched the lemon zest with the enthusiasm of a raw foodie on too much date paste, and the balls were a-pulsing with glee. I could almost hear my beloved food processor singing with joy. All we could say in unison as our spoons hit our lips was, "Mmmm….Piggy Perfection!" This sentiment was echoed by Mika, Liz and Gina after they had tasted one bite (or a hundred) of these raw mango coconut balls of bliss.
I will say it again, "Does life get any better? My favourite peeps, Mr Darcy, and mango and coconut?" In all seriousness, it is pretty hard to beat this raw vegan mango coconut ball recipe. These coconut balls can be enjoyed by anyone, but they are a fantastic allergy free snack idea for children. However, please note that because there is coconut oil in these balls, they do not fare well in the heat, as the coconut oil will melt. If you keep them refrigerated or at room temperature in mild conditions, these coconut balls are magic. If you can't find dried mango, you could always dry your own in the dehydrator. These balls can also be made with dried apricots too. YUMMO!
I have already tested these bliss balls on some very happy children, and cannot wait to make them for Alexandra when I go back to Australia. I can just hear her, "Oh, Yummy Tessy." My sister is about to give birth to her second child in a few weeks and I can hardly contain my excitement. I might just make a batch of these mango coconut balls to toast the new arrival. Maybe life does get better than My Darcy rolled in coconut! Double bliss indeed. Give these mango coconut balls a spin in your food processor. They are blendsational.
Raw Vegan Mango Coconut Balls
- 3 cup unsweetened shredded coconut
- 1/3 cup extra unsweetened shredded coconut for rolling.
- 2 cups dried unsweetened unsulphured mango (soaked in some filtered water for about 1/2 an hour)
- 1/2 cup raw agave nectar
- 8 Tbsp raw cold pressed coconut oil
- 2 tsp freshly grated lemon zest
- Place all the ingredients in your food processor (except the extra 1/3 cup of coconut) and pulse into well combined.
- You will know the mixture is ready when it congeals together and almost forms a ball.
- Roll the mixture into small balls and roll in shredded coconut.
- Freeze on a baking tray lined with parchment paper for about 20 minutes.
- Store in a container in the fridge.
- Makes about 30 depending on how large you like your balls! LOL! Oink Oink
Piggy Cooking Tips
the best way to store lemons
Lemons continue to respire and ripen after they have been harvested. The faster they respire the more carbon dioxide they produce, and the quicker they spoil. Store your lemons in the fridge to slow this down and they should keep for up to about ten days. Make sure you do not store them in plastic bags where they are on top of each other. When there is limited oxygen, the ethylene gas gets trapped, causing them to rot. Always bring them to room temperature to get the most juice out of them.