Mango Bliss Balls

My sister Annie is the typical white girl when it comes to food trends. For a while there, she was eating kale chips with every meal; spread almond butter on just about anything; and devoured the ‘amazing’ seeded bread from that hippy place in Bondi!

Being a food lover, I try to keep an open mind to all foods. But let me tell you, I’d rather eat 6 tablespoons of birdseed than that - so called bread! And the birdseed would taste much better!

Annie’s currently in a dried mango phase, and although she doesn’t live in my apartment, she’s stocked the pantry with 3 packets of the stuff!  She says, “GEORGIE, you have to try this dried mango! It’s amazing!” And just like the kale chips, almond butter and seeded bread, “It goes with EVERYTHING!!”

Here’s the thing … it doesn’t! However, I have to say, it’s not a bad snack, and it works a treat in my new bliss ball recipe! Thanks Annie!

Ingredients

Makes 25

250g dried mango

200g raw, unsalted macadamias

1 ½ cups desiccated coconut, plus extra to coat

1 tbsp. plant-based protein powder

½ lime, juice and zest

1 tbsp. maple syrup

1 tsp. coconut oil

Method

1.    Blitz dried mango and macadamia nuts in food processor until resembles crumbs

2.    Add remaining ingredients and blitz until mixture comes together, about 1 minute

3.   Roll mixture into balls

4.    Roll balls in desiccate coconut

5.    Store in fridge for up to 2 weeks and freezer for up to 1 month