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Tropical Snack Bites

These Tropical Snack Bites are a wonderful tropical getaway in a bite. It has all the flavors of the tropics in one bite: coconut, mango, banana and macadamia nuts. YUM!

Snack Bite Base:

  • 1/2 c Mango Paste
  • 2 large ripe bananas
  • 1/2 c coconut flour
  • 3/4 c oat flour
  • 2 tsp lemon zest

Combine the Mango Paste and bananas into a food processor. Process until the mangos and bananas are creamy and well combined. Add the coconut flour, oat flour and lemon zest. Process the ingredients until well combined.

Transfer the base mixture to a large bowl.

Stir-ins:

  • 1/2 c macadamia nuts, toasted, chopped
  • 1/2 c coconut, shredded, toasted

Add the macadamia nuts and coconut to the base mixture. Stir until all the ingredients are incorporated together.

Roll the Tropical Snack Bites into walnut size balls.

Coating:

  • 1/2 c coconut, shredded (not toasted) for coating

Roll each Tropical Snack Bite into the coconut to coat the snack bites.

This recipe makes at least 24 Tropical Snack Bites.

Share. Eat. Enjoy.

Note: You can make your own oat flour by blitzing it in a food processor or high-speed blender.

Note: Making the Mango Paste is the same as making Date Paste. All you have to do is substitute the dried mangoes for the dates.

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Tropical Snack Loaf

This Tropical Snack Loaf is a cross between a bread and a cake. It is a twist on my Lemon Macadamia Loaf.

I had made up some mango paste for something I had made for a client, and I had some leftover. This Tropical Snack Loaf was perfect for the Mango Paste. The Mango Paste is part of what makes this snack loaf tropical. Plus, a little coconut cream. Mango and coconut, what a perfect combination.

Wet Ingredients:

  • 3/4 c coconut cream
  • 3/4 c Almond Milk, unsweetened, vanilla
  • 3/4 c Mango Paste
  • 1 1/2 tsp pure vanilla extract

Preheat oven to 325 degrees. Line a 9x 5 loaf pan with parchment paper.

Combine all the wet ingredients in a medium bowl, and set aside.

Dry Ingredients:

Whisk together all the dry ingredients in a large bowl.

Add the wet ingredients to the dry ingredients. Stir until the ingredients are well combined.

Spoon in the dough/batter into the prepared loaf pan. Bake for 55-60 minutes, until the loaf is golden and evenly browned on top. A toothpick inserted into the center of the loaf should come out clean.

Let cool in the pan for 15 minutes. After 15 minutes remove loaf from pan and let completely cool on a rack.

Icing:

Combine all the ingredients into a high-speed blender. Set aside for at least 20 minutes to let the cashews soften. Blend the ingredients together until creamy and the icing is easy to drizzle on the loaf.

Share. Eat. Enjoy.

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