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
200g (1-1/2 cups) raw cashews
100g (1-1/2 cups) dried mango
50g (1/2 cup) rolled oats
1 large banana
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?