Mango cashew cookie balls {vegan + no bake}

I am a big fan of raw fruit and nut truffle balls, but sometimes I like to mix things up a little. These no bake cookie balls take the classic fruit and nut combination - mango and cashew in this case - but add oats and banana to the mix. The result? Soft, chewy cookie balls that are eminently satisfying yet full of whole food nutrition.

With mango and banana in the ingredient list, these could also have been titled 'tropical cookie balls'. They taste of sunshine regardless of what the weather is doing outside. A version with dried pineapple would be equally delicious, or you could use half mango and half pineapple.

These are softer than pure fruit and nut balls but hold together if kept in the fridge. Or alternatively phrased, they are squishable but won't fall apart on you!

Mango cashew cookie balls

An easy no bake treat

Vegan and wheat free

Makes 20 balls

Food processor required

Author: Bite-sized thoughts

Print recipe

Ingredients

200g (1-1/2 cups) raw cashews

100g (1-1/2 cups) dried mango

50g (1/2 cup) rolled oats

1 large banana

Method

Combine the cashews and mango in a food processor and process until roughly ground. Add the oats and banana and process until the mix clumps together and is semi-smooth; do not over-process.

Using your hands, roll the mixture into balls. Refrigerate for at least an hour before serving. Store in the refrigerator.

Submitted to Healthy Vegan Fridays.

What snack foods have you made or enjoyed lately?

Tweet

Pin It