Sunshine & Sustainable Living

Mango Energy Bites

Summer to me means long hikes, soccer tournaments, long days photographing weddings, and thus—all the energy bites. These easy mango energy bites have saved me on many long days when a decent lunch just couldn’t happen. Mango, coconut, and cashews scream summer and these energy bites are the perfect snack for all your busy days!
Mango Energy Bites
This recipe became a go-to for me a couple years ago while I was interning in Colorado. I spent almost every weekend hiking mountains, white water rafting, and bouldering. These long days in the hot sun left me hungry and in need of lots of snacks. Energy bars are expensive and these mango energy bites are easy to whip up and much more cost effective.
Finally, my mango energy bites have simple ingredients, are loaded with protein, and naturally sweetened. So, hit up the bulk food section at your local grocery store, break out the food processor and get rolling these little energy bites.

As always, if you try this recipe, be sure to take a picture and tag me in it on Instagram @thelocalsprout. I can’t wait to hear what you think!

 

Mango Energy Bites

Mango Energy Bites
 
Prep time
Total time
 
Mango, coconut, and cashews scream summer and these energy bites are the perfect snack for all your busy days! With less than a half dozen ingredients you can have these energy bites in your backpack this summer
Author:
Recipe type: Snack
Cuisine: Gluten Free, Vegan, Dairy Free
Serves: 15-20 energy bites
Ingredients
  • 1 cup raw cashews
  • 1 cup dried unsweetened mango
  • 8 pitted medjool dates
  • 3 Tbsp hemp seeds
  • ⅓ cup unsweetened shredded coconut + extra for rolling (optional)
Instructions
  1. Preheat oven to 350 degrees F. Spread nuts across a large baking sheet and toast until golden—about 10 minutes.
  2. In a small bowl, cover the dried mango with warm water (this is really important, so don’t skip this step). Let the mango soak for 5 minutes (or until soft) Once soaked, spread the slices across a towel and pat dry.
  3. In a food processor, blend toasted cashews on high until a fine flour forms. Add dates, mango, hemp seeds and coconut. Blend until a thick dough forms, scraping the sides as needed. Add extra coconut if the dough is too wet or more dates if the dough is too dry.
  4. Form dough into small balls and roll in extra shredded coconut if desired.
  5. Store energy bites at room temperate for up to a week, in refrigerator for up to 2 weeks, or in the freezer for up to a month

 

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The Local Sprout



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