Mango and Coconut Bliss Balls

You will probably find that most of the recipes for bliss balls have dates as the main base, which is fine as they work exceptionally well, however, it can leave all the different varieties having the same underlying taste.

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These Mango and Coconut Bliss Balls still have dates in them, they just also have dried mango as a large part of the base, giving them a more tropical flavour. This recipe was inspired by this one, and whenever I make bliss balls, I will (most times) add some rolled oats because the kids eat most of them and it helps to fill them up and provides some extra fibre and energy.

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The coconut in this recipe does not have to be toasted, but I would highly recommend it as the toasting process provides some caramelisation of the coconut, giving it a sweeter flavour, meaning that no other sweetness is needed aside from the dried fruit which makes up the base of these balls. This goes for the coconut used for rolling as well.

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I’m pretty sure I have mentioned in previous posts about bliss balls that my kids love them. They are a great snack and lunch box filler and excellent with a cuppa for the adults. They keep really well in both the fridge and freezer for quite some time and are a healthy snack. Having said this, they are still quite energy dense, so don’t get too carried away.

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I am yet to make these with the lime zest as limes are about $2.50 each at the moment and I refuse to pay that, but I think it will make a great addition.

Enjoy xx.

Ingredients:

Makes ~18 balls

  • 3/4 cup nuts (I used cashews and almonds)
  • 1/2 cup rolled oats
  • 75g medjool dates
  • 75g dried mango
  • 1/3 cup shredded coconut, toasted
  • 1/2 tsp turmeric (optional)
  • 1/2 tsp lime zest, finely grated
  • 2 tbs cold water

Method:

  1. Cover the dried mango with boring water and leave to sit for 5 minutes.
  2. Place the nuts in the food processor and whizz until they resemble coarse crumbs. Remove from food processor and set aside.
  3. Heat a small frypan over medium heat and place the shredded coconut in to toast. Keep and eye on this as it will only need about 30-60 seconds. Remove from heat.
  4. Place dates and drained dried mango into food processor and pulse for 30 seconds. Add nuts, coconut, lime zest and turmeric and whizz for 30 seconds. Add cold water as needed until the mixture comes together.
  5. Place into a bowl, cover and refrigerate for 20 minutes to firm up.
  6. Meanwhile, toast the desiccated coconut by heating the frypan over medium heat and toasting until golden brown. Remove from heat.
  7. Remove the mixture from the fridge and using slightly wet hands, take teaspoons of mixture and form into balls. Roll in the coconut and repeat with remaining mixture.
  8. Store in an airtight container in the refrigerator.

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