heat oven to 350° and toast nuts until lightly brown, about 8-10 minutes
optional step: toast coconut in the same oven 2-3 minutes, watching carefully (it burns quickly!)
soak chopped dried mango in warm filtered water for 5 minutes, then drain and pat dry
in a food processor grind nuts to reach a fine consistency, then add mango, HALF of coconut (1/2 cup), seeds and a pinch of sea salt; you may need to scrape down sides several times
once you reach a smooth consistency, roll large tablespoon size pops to form about 10, then roll in remaining coconut
store in an airtight container for a week or more in the refrigerator, but enjoy at room temp
Recipe Notes
See blog post for recipe tips and variations
Original recipe created by Jerran Boyer
www.healthnutchefs.com