1 1/4 cup raw walnuts and/or cashews
1 cup firmly packed dried unsweetened mango (1 cup = ~5.5 ounces)
10 whole pitted medjool dates
2 Tbsp hemp seeds
1/3 cup unsweetened finely shredded coconut (also known as desiccated)
1 medium lime, zested (optional)
1 pinch sea salt
1. Preheat oven to 350 degrees F (176 C) and arrange nuts on a baking sheet (or more baking sheets, as needed, if increasing batch size). Toast for 8-12 minutes or until light golden brown and fragrant. Set aside.
2. In the meantime, 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). Let soak for 5-7 minutes or until soft and pliable but not too soggy. Then drain, lay on a towel, and pat off excess moisture. Set aside.
3. Add nuts to a food processor and mix into a fine meal. Remove from bowl and set aside.
4. Add pitted dates and soaked, dried mango to the food processor and mix until a rough paste/sticky dough forms.
5. Add nut meal back in, along with hemp seeds, shredded coconut, lime zest (optional), and sea salt. Mix until it forms a moldable dough. Add more coconut or hemp seed if it feels too sticky or wet. Add more dates if it’s too dry.
6. Scoop out rounded Tablespoon amounts and roll into little balls in the palms of your hands. Then roll in more shredded coconut or hemp speeds, or a mixture of both.
7. Enjoy immediately. Store at room temperature up to 3-4 days, in the refrigerator 1 week, or in the freezer up to 1 month.