Preparation time: 15 minutes

• 140 g dried mango

• 60 g walnuts

• 110 g cashew nuts

• 10 Medjool dates

• 40 g desiccated coconut, plus extra for rolling

• 2 tbsp ground flaxseed

• 1 tbsp Natural Spices cinnamon

• 1 tsp Natural Spices turmeric

• Finely grated zest of ½ lemon

• 2 tbsp lemon juice

• A pinch of salt

Method

1. Place the dried mango in a small bowl and cover with warm water. Leave to soak for about 5 minutes to soften slightly. Drain well in a sieve and pat dry with kitchen paper.

2. Add the walnuts and cashew nuts to a food processor and pulse until you have small pieces. They don’t need to be completely ground. Transfer to a bowl and set aside.

3. Add the mango to the food processor. Stone the dates and add them to the mango. Blend until a sticky paste forms.

4. Add the chopped nuts, desiccated coconut, flaxseed, cinnamon, turmeric, lemon zest and juice, and a pinch of salt. Pulse briefly to combine with the mango–date mixture. Do not over-process.

5. Transfer the mixture to a bowl and chill in the fridge for about 30 minutes. This will make it easier to roll into balls.

6. Remove from the fridge and roll the mixture into evenly sized balls, making around 28 in total.

7. If you like, roll the balls in extra desiccated coconut. Store in an airtight container in the fridge.

Tip:
These energy balls can also be frozen.