Raw Vegan Coconut Mango Balls
The best thing about this coconut ball recipe? It is super easy. You just throw all the ingredients in your food processor and pulse until a ball forms. Roll in coconut and freeze for about 20 minutes and devour. If you are looking for show-stopping food processor recipes or incredible coconut ball recipes, look no further. These raw vegan mango coconut balls are to die for! I was inspired to create this quick easy coconut ball recipe after I was overwhelmed with grateful emails about how delicious my raw vegan chocolate balls were. I was determined to make another raw vegan ball recipe that was just as fabulous. Furthermore, I wanted to create a coconut ball recipe that was gluten-free, dairy free, egg free, soy free and nut free, so my little niece Alexandra could take them for sweet treats to pre-school. Enjoy!
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3 cup unsweetened shredded coconut
1/3 cup extra unsweetened shredded coconut for rolling.
2 cups dried unsweetened unsulphured mango (soaked in some filtered water for about 1/2 an hour)
1/2 cup agave nectar
8 tbsp cold pressed coconut oil.
2 tsp freshly grated lemon zest
Servings Per Recipe: 8
Amount per Serving
- Total Fat: 24.9 g
- Saturated Fat: 21.7 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 7.5 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 3.7 g
- Sugars: 22 g
- Protein: 1.5 g