CATEGORIES

Fruit, Gluten Free, Mango, Vegan

Serves: n/a

Prep time: n/a

Cook time: n/a

These fudgy mango truffles are made with freeze-dried mango, coconut and almond meal. This is a fun, tropical twist to a classic truffle! The best part? They’re vegan, gluten-free, AND soy-free!

Ingredients

  • 1/2 cup shredded coconut dried
  • 1/4 cup almond meal
  • 4-6 bags Brothers All Natural Freeze-Dried Mango fruit crips, pureed (see step 1)
  • 1/4 tsp salt
  • 1/4 tsp nutritional yeast
  • 1 tbsp coconut flour sugar or sweetener (optional)
  • 1 tbsp cornstarch
  • shredded coconut for garnish

Instructions

  • 1
    Puree mango. Rehydrate your mango fruit crisps in water until soft. Drain extra water. Place soft mangoes into a blender and blend until smooth puree forms.
  • 2
    Add coconut, almond meal and pureed mango to a saucepan over medium heat. Cook for 7-8 minutes until bubbling.
  • 3
    Add the salt and nutritional yeast. Taste and add sugar or sweetener if needed. (Note: you can also add 1/2 tsp of vanilla here if you wish!)
  • 4
    Mix cornstarch into the coconut flour well and add into mixture. Mix and cook for 8-10 more minutes. Continue to cook until mixture is stiff and leaves the sides of the pan.
  • 5
    Chill the mixture in the fridge for about 1/2 hour. Shape into balls and roll in shredded coconut.

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