My sweet tooth has a mind of its own. It can’t be tamed, it shows up at the most unlikely of times, and it won’t stop nagging me until it gets exactly what it wants. No matter how large my lunch or dinner, I continue to be hungry until I have eaten something sweet. It’s quite the phenomenon, even after 2 servings of Thanksgiving dinner I’m still hungry and craving pumpkin pie.

Energy balls have been a great solution to this problem. They are small and healthy so I don’t have to feel guilty about indulging, even after a big meal. It’s a victory for both my waist line and my sweet tooth. After spending the last few months eating my way through batch after batch of my Apple PieCoconut & Ginger and Banana Bread energy balls (I was obsessed!) I decided it was time to experiment with a fruitier version. Ladies and gentlemen, let me introduce you to these Tropical Fruit Bites…


They taste like candy. No really, they do. It’s actually a problem to be honest as once I eat one its hard to stop. With the flavours of mango, apricot and coconut these taste like tropical candy but without all of the fake sweetness and artificial flavouring. They are incredibly easy to make and can be stored in the fridge for a few weeks or in the freezer for a few months (I prefer eating them when they are slightly cool). Unfortunately my other energy ball recipes all contain nuts so this is a great alternative for those with nut allergies. Although I cut these into small 1 inch squares you could also make them into longer rectangles the size of a granola bar for occasions when you want a bigger snack (or, if like me you are addicted, this will cut down on endless trips to the fridge to take “just one more”).

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Tropical Fruit Bites

4.67 from 3 votes
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Ingredients

  • 1 1/2 cups naturally dried mango diced
  • 1 cup naturally dried apricots diced
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract

Instructions

  • Place all ingredients in a food processor and blend for 2-3 minutes until the dried fruit has broken down into crumb sized pieces and all of the ingredients are clumping together into a ball
  • Remove the ingredients and place in an 8 x 8 inch baking pan. Firmly flatten the mixture evenly across the pan, it should be approximately 1/2 an inch in thickness
  • Place the pan in the fridge for a minimum of 1 hour but preferably overnight to allow the mixture to harden and become easier to cut.
  • Once firm to the touch, cut into squares. Store in an airtight container in the fridge for a week or in the freezer for over a month

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