Vegan Mango Coconut Balls

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Processor
    Processor

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 mango balls in one sitting. 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 balls was impressive even to the greediest of people, particularly after everything else we had eaten! We had earlier enjoyed the lasagne, lemon and asparagus risotto, vegan chips and dips, sorbets, raw vegan mint chocolate chip cookies, and the list of delights went on. It was still really hard to quit eating these coconut balls!

They're also super easy to make. 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. I was inspired to create this recipe after I was overwhelmed with grateful emails about how delicious the chocolate balls were. I was determined to make another raw ball recipe that was just as fabulous.

My friends Olivia and Tara helped me perfect these coconut balls last weekend. When we all put our 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 flavors 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….Perfection!" This sentiment was echoed by Mika, Liz and Gina after they had tasted one bite (or a hundred) of these mango balls of bliss.

I will say it again, "Does life get any better? My favorite peeps, Mr. Darcy, and mango and coconut?" In all seriousness, it is pretty hard to beat this recipe. They 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.

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 balls to toast the new arrival. Maybe life does get better than Mr. Darcy rolled in coconut! Double bliss indeed. Give these mango coconut balls a spin in your food processor. They are blendsational.

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Vegan Mango Coconut Balls

Vegan Mango Coconut Balls

Makes 4030 MINS
  1. In a bowl, cover the dried mango with filtered water, and soak for 30 minutes until softened. Drain thoroughly and pat dry.

  2. Throw the drained mango into a food processor fitted with the s blade, and add 3 cups of the dried coconut, the coconut oil, maple syrup, lemon zest, and salt. Pulse until well combined. Tweak maple syrup to taste.

  3. Using a tablespoon measurer, scoop out the mixture, and roll it into balls.

  4. Place the remaining 1/3 cup dried coconut on a plate or cutting board, and roll the balls in the coconut until evenly coated.

  5. Line a baking tray with parchment paper or a silicone liner, and place the coated balls on top. Freeze for about 30 minutes until the coconut oil solidifies.

  6. Store in a sealed container in the fridge or freezer.

*Note: these balls will melt if left at room temperature.

Photo by Trent Lanz and styling by Alicia Buszczak

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