A great little nutrient-packed energy boost post-exercise or when you need a sweet treat.

25 portions.

Ingredients:

• 130g dried mango

• 250g dried apricots

• 1 tbsp coconut oil

• 200g cashew nuts

• 5g lime zest

• 100g dessicated coconut

• 3 tbsps cashew butter, without salt (48g)

Method:

1. Preheat the oven to 180°C and when hot, place the cashew nuts on a baking tray into the oven for 8-10 minutes until lightly golden. Leave to cool for 15 minutes.

2. Finely grate the zest of the limes and set aside.

3. Blitz the cashews and desiccated coconut in a food processor until you have a fine flour and set aside.

4. Add the dried apricots and coconut oil to the food processor and blitz. Add the dried mango and blitz until smooth and sticky.

5. Tip into a bowl and add the cashew and coconut flour, cashew butter, lime zest and a pinch of salt. Stir together until completely mixed.

6. Put the desiccated coconut into a small bowl. Take spoonfuls of the mango mix and roll into small balls with your hands (I go with 20g per ball but you may prefer larger) and then roll them in the coconut.

7. Leave to set for an hour in the fridge and then remove 20 mins before serving.

   
   

Nutritional Information: