Vegan mango and coconut energy balls

Vegan mango and coconut energy balls with cashews, dates and desiccated coconut: fruity, soft and quick to make – ideal as a small snack made from natural ingredients.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 180 kcal per serving
• Protein: 4 g
• Fat: 9 g
• Carbs: 22 g

Ingredients

• 100g cashews
• 80g stoned dates
• 40g desiccated coconut
• 30g dried mango pieces
• 1 tbsp coconut oil
• 1 pinch of vanilla powder
• 1 pinch of salt

Method

You’ll need: blender · food processor · grater

1. Roughly chop the cashews in a blender or food processor.
2. Add the dates, dried mango pieces, coconut oil, vanilla powder and salt and blend everything into a sticky, even mixture. If needed, loosen the mixture with a little water.
3. Knead some of the desiccated coconut into the mixture so it becomes a little less sticky and easy to shape.
4. With slightly damp hands, shape the mixture into even balls.
5. Roll the balls in the remaining desiccated coconut until coated all over.
6. Chill the mango and coconut energy balls until firmer, then enjoy them straight from the fridge.

Good to know

Sweet, soft and pleasantly tropical. These energy balls are quick to make and just right when you want something small without much effort.

Swaps

Cashews → almonds (contain fibre and vitamin E). Dates → unsweetened soft dried apricots (a little tarter, also contain fibre). Dried mango → unsweetened dried pineapple (fruity, with small amounts of vitamin C). Coconut oil → avocado oil (mainly monounsaturated fatty acids, milder in flavour).

Allergens

Contains tree nuts (cashews). Because of their sticky, compact shape, only suitable for small children with care; in pregnancy usually fine with good kitchen hygiene.

Dairy-free recipes