Mango Cashew Sunshine Bites
makes approx. 20
2/3 cup / 100g raw cashews
1 cup / 100g dried mango pieces (purchase organic, unsweetened, unsulfured)
½ cup / 50g unsweetened desiccated coconut, plus more for garnish
1-2 tsp. creamed honey, for sweetness if desired (or brown rice syrup, barley malt)
seeds of 1 vanilla bean
pinch sea salt
pinch ground turmeric (optional)
1. Soak cashews for four hours. Drain and rinse.
2. Soak mango for 20-30 minutes until slightly softened, but not mushy.
3. In a food processor combine all ingredients except honey. Pulse to combine until a sticky dough is formed. Taste for sweetness and add honey if desired.
4. Spoon out about a ½ tablespoon amount of mixture at a time and roll into a ball with your hands. Roll in coconut to coat. Store in the fridge for up to 2 weeks.
found this recipe on http://mynewroots.org/site/