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Tangy And Sweet Mango Energy Balls

These are the perfect snack to have on-hand when you’re trying to find a sweet, yet healthy option to pack in the kids lunches. Each bite provides a little fiber, protein, healthy fat, and natural sugars for an energy boost. The flavor is satisfying- coconut, sweet and chewy! Add hemp seeds or flax seeds, or substitute the walnuts and cashews with YOUR favorite nuts.

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Servings: 8

Prep Time: 00:30

Cook Time: 00:00

Main Ingredients

1/3 cup quinoa

1 1/4 cup raw walnuts or cashews (or both)

1 cup firmly packed dried unsweetened mango

10 whole pitted medjool dates

1/3 cup unsweetened finely shredded coconut (also known as desiccated)

1 medium lime, zested (optional)

1 pinch sea salt

Preparation

1Preheat oven to 350 degrees and arrange nuts on a baking sheet (or more baking sheets, as needed, if increasing batch size). Toast for 8-12 minutes or until light golden brown and fragrant. Set aside.


2To make quinoa on Stove top – Add 1/3 cup of water and quinoa to a pot and bring to boil over medium-high heat. Lower the heat and cook quinoa covered for 10 mins

3(To make quinoa in the Instant Pot – Add 1/3 cup of water and quinoa to a stainless steel bowl. Add 1 cup of water to the Instant Pot insert. Place the quinoa bowl on the trivet and place the trivet in the Instant Pot. Close the lid and pressure cook for 4 minutes followed by 10 minute natural pressure release).

4In the meantime, add dried mango to a mixing bowl and cover with warm water. Let it soak for 5-7 minutes or until soft but not too soggy. Then drain, lay on a towel, and pat off excess moisture. Set aside.

5Add nuts to a food processor and mix into a fine meal. Remove from bowl and set aside.

6Add pitted dates and soaked, dried mango to the food processor and mix until a rough paste/sticky dough forms.

7Add nut meal back in, along with shredded coconut, lime zest (optional), and sea salt. Mix until it forms a moldable dough. Add more coconut if it feels too sticky or wet. Add more dates if it’s too dry.

8Scoop out rounded Tablespoon amounts and roll into little balls in the palms of your hands. Then roll in more shredded coconut.

9Enjoy immediately. Store at room temperature up to 3-4 days, in the refrigerator 1 week, or in the freezer up to 1 month

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