Mango and Cashew Bliss Balls
Info
- Perptime 25 Min.
Ingredients
Portions
- 100 g Mango slices HIH
- 15 tbs water to soak mangos
- 100 g Cashew kernels crushed HIH
- 1 tbs Rapunzel apricot seed spread
- 1 Date sweetener HIH
- 1 Coconut oil virgin HIH
- 20 g Rapunzel tigernut ground, roasted
- 50 g Amaranth popped
- 2 tbs lemon juice
Preparation
Place the dried mango in a small bowl and soak in water for 15 minutes. Add 50 g of the cashew nuts into a kitchen machine and process to a fine powder and set aside for later.
Add the soaked mango into the kitchen machine and puree. Then add remaining cashews, apricot seed butter, date sugar, coconut oil, and tigernut flour and mix until a uniform sticky consistency is reached. Now add the puffed amaranth with the lemon juice.
The consistency should resemble a sticky cookie dough. If it is too dry, add some more water; if it is too sticky, add a little more amaranth puffs or tigernut flour. Once the desired consistency is reached, take a teaspoon for each serving and form uniform balls with your hands. If you want to make bigger bliss balls you can use a tablespoon.
Finally, roll the energy balls in a plate in the ground cashew nuts.
