- 1 1/4 cup raw walnuts
- 1 cup Oatmeal Flour (optional)*
- 1 cup firmly packed (5.5 ounces or 155 g) dried unsweetened mango, soaked in warm water
- 10 pitted medjool dates, soaked in warm water
- 2 Tbsp (20 g) hemp seeds
- 1/3 cup (27 g) unsweetened finely shredded coconut (also known as desiccated)
- optional: 1 lime, zested
- Pinch sea salt
- Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend in the food processor). Let soak for 5-10 minutes, or until soft and pliable, but not too soggy. Then drain and lay on a towel and pat off excess moisture. Set aside.
- Add nuts to a food processor and mix into a fine meal. Remove from bowl and set aside.
- Add pitted dates and soaked, dried mango to the food processor and mix until a rough paste/sticky dough forms.
- Add walnut meal back in, along with hemp seeds, shredded coconut, lime zest (optional), oatmeal flour (optional), and sea salt. Mix until it forms a moldable dough. Add more coconut or hemp seed if it feels too sticky or wet.
- Scoop out rounded Tablespoon amounts and roll into little balls in the palms of your hands. Then roll in more shredded coconut or lime zest, or a mixture of both.
- Enjoy immediately. Store at room temperature up to 3-4 days, the refrigerator 1 week, or in the freezer up to 1 month.
*For oatmeal flour, I used the Vitamix dry blender blade and container. if you don’t have a vitamix dry blender, you can use a food processor to blend into a fine meal.