1 cup dried unsweetened mango
15 pitted dates
½ cup almond milk
1 tsp vanilla
1 ½ cups roasted nuts (I used almonds, walnuts, and cashews)
2 tbsp hemp hearts
1 cup unsweetened shredded coconut
½ cup dark chocolate chunks (keep an eye on the blog for our handmade chocolate recipe)
If nuts aren't roasted, arrange on a baking sheet and toast for 10 minutes or until lightly toasted.
Add dried mango to a mixing bowl, cover with boiling water, and let soak for 5 minutes until soft. Remove and pat dry with a towel.
Add roasted nuts to a food processor or blender and pulse to a find grind. Remove and set aside.
Add dates and mango to a food processor or blender and pulse until a sticky dough forms. Add the milk and vanilla and pulse until combined.
Add in the ground nuts, half the coconut, hemp hearts, chocolate chunks, and sea salt. Mix until dough is firm and pliable. If it is too thick, add more milk. If it is too thin, add more coconut.
Carefully roll into one inch balls, using the warmth of your hands to mold them together.
Roll balls in shredded coconut, and place in fridge or freezer for 15 minutes to set. Otherwise, eat as is! Will keep fresh in an air-tight bag or container for up to a week. Freeze for longer term storage.
* An equal amount of nut butter can be substituted for ground nuts.