Oh goodness…
It’s been a while since I’ve been in the garden, as the weather has been constant, with days of rain and wet.
But now…
This morning, there was a celebration of LIGHT, golden LIGHT, warm LIGHT, glorious, goodness-filled LIGHT, a welcome, a gentle sigh, a return and a new beginning…
inside and out
golden zesty mango coconut balls
Adapted from Honestly Healthy.
preparation 40 minutes
makes about 20 golden balls
ingredients
100g dried unsweetened, unsulphured mango
2 Tbsp coconut oil
1 pinch saffron (15 threads)
½ cup rolled oats
1½ cups desiccated coconut (unsweetened) + extra for rolling in
5 Tbsp maple syrup (can add less or more)
zest from two lemons
juice from half a lemon
¼ tsp turmeric powder or 1 Tbsp fresh
preparation
- Soak the mango in water for about 20 – 30 minutes and drain.
- In the meantime, warm the coconut oil in a small pan and a pinch of saffron, turn off the heat and allow the saffron to infuse the coconut oil.
- Place the oats in a food processor and pulse on high until they turn into a floury powder. Then add the coconut, soaked mango, maple syrup, saffron-infused coconut oil, lemon zest, lemon juice, and turmeric powder—pulse until the mixture comes together. The mixture will be quite wet but will come together easily.
- Form the mixture into small balls using your hands, then coat them in the extra coconut.
- Freeze the coconut balls for 20 minutes if you’re eating them immediately; otherwise, store them in an airtight container in the refrigerator.
Goodness shared from Stacey
2 responses
The addition of turmeric to something sweet sounds so interesting… And I love mangoes! So sounds like a great recipe 🙂
Hi Habiba, I also love that extra golden depth of colour that the turmeric gives. Thanks for visiting. Stace