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Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- 2 cups dried mango, soaked
- 14 cup raw agave nectar
- 1 cup shredded coconut
- 14 cup melted coconut oil
- 2 teaspoons lemon zest
Method
- In food processor, combine mango, agave nectar, 3/4 cup shredded coconut, coconut oil and lemon zest until well combined.
- Transfer to a bowl.
- Using an ice cream scoop, shape into 12-15 portions.
- Place remaining coconut in bowl.
- Roll each portion into a ball and then in coconut until completely coated.
- Variation: Use dried apricots and ground cinnamon instead of mango and lemon zest.
