Coconut Mango Bliss Balls
These Coconut Mango Bliss Balls are a delightful, no-bake snack that brings together the tropical flavors of mango and coconut in a healthy treat perfect for any time of day.
Ingredients
Main Ingredients
- 1 cup dried mango, chopped Use unsweetened dried mango for best results.
- 1 cup almonds Pulse until a fine flour forms.
- 1 cup shredded coconut Additional for rolling the bliss balls.
- 1 cup pitted medjool dates Naturally sweetens the mixture.
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons coconut oil, melted
- 1 tablespoon chia seeds (optional)
- to taste none additional shredded coconut for rolling (optional)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Soak the dried mango in warm water for about 15 minutes to soften. Drain and set aside.
- In a food processor, combine the almonds and pulse until a fine flour forms. Be careful not to over-process into nut butter.
- Add the soaked mango, dates, shredded coconut, vanilla extract, salt, melted coconut oil, and chia seeds (if using) to the food processor.
- Pulse everything together until the mixture sticks together and has a smooth consistency. Scrape down the sides to ensure even mixing.
- Scoop about one tablespoon of the mixture and roll it between your palms to form a ball. Repeat until all the mixture is used up.
- If desired, roll the balls in additional shredded coconut.
- Place the bliss balls onto a parchment paper-lined tray and refrigerate for at least 30 minutes to firm up.
Serving Suggestions
- Enjoy immediately or store for later.
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Notes
Store in an airtight container in the refrigerator for up to a week. Freeze for up to three months.