Dark Chocolate Mango Candy
This vegan tropical treat is the ultimate no-bake dessert! Dried mango, medjool dates, roasted nuts, and coconut flakes are combined into the perfect bite before being dipped in melted dark chocolate and topped with flaky sea salt.
Servings 28 pieces
Calories 114kcal
Equipment
- Food Processor
- Medium Casserole Dish
Ingredients
- 1 cup unsweetened Mariani dried mango (soaked and drained)
- ½ cup roasted unsalted cashews
- ½ cup roasted unsalted walnuts
- 1 cup pitted Medjool dates (7-8 dates)
- ⅓ cup dried coconut flakes
- ½ tsp himalayan pink sea salt
- 1 ¼ cup vegan dark chocolate chips
- ¼ tsp flaked sea salt
Instructions
- Put the dried mango in a small bowl and cover it with warm water (If you're using deglet dates or if your medjool dates aren't soft, you should soak them too). Let it soak for 5 minutes. Drain the water and then put the mango between two paper towels and press it to absorb any excess liquid.
- Put the roasted nuts into a food processor and pulse them into a course meal. Pour the chopped nuts into a bowl and set aside.
- Add the soaked mango and the pitted medjool dates to the food processor. Blend until you have a thick, paste-like consistency. All the big chunks should be broken down. Add the nuts back into the processor along with the dried coconut and ½ tsp sea salt. Pulse until it forms into one big sticky ball.
- Line a 9x9 baking dish with parchment paper and leave handles so you can easily remove the candy filling from the dish. Put the mixture into the center of the dish and then use your fingers to evenly press the dried fruit and nut filling into a ¼-inch thick layer. Cover and freeze for one hour.
- Ten minutes before the filling is done setting in the freezer, melt the chocolate chips in a bowl over a double boiler or in the microwave.
- Remove the dish from the freezer, and gently lift the parchment paper handles to easily remove the filling from the dish. Use a knife to evenly cut 1-inch strips, then cut the strips into 1-inch by 1-inch squares.
- Use two forks to dip each square in the bowl of melted chocolate and then lay it flat on a parchment lined baking tray. Once you finish dipping all the squares, put the tray back into the freezer for 10 minutes. Lastly, use a fork to drizzle the remaining melted chocolate over the top of the candy and garnish with a sprinkle of flaked sea salt. Put the tray back into the freezer for 5 more minutes to set the drizzle.
- Store the candy in an airtight container in the refrigerator for 5-7 days.
Notes
- Medjool dates have the best flavor and texture for this mango chewy candy recipe. However, if you only have deglet dates, you'll need to soak them in warm water for 5-10 minutes to soften the dates before adding them to the food processor. The Medjool dates should be soft and pliable, but if they're not, you should soak them too.
- Use roasted nuts that are unsalted so you can control how much salt is in the mango candy. If you can't find unsalted nuts, simply buy raw nuts, and then you can roast them at home for 5-8 minutes at 350 degrees.
- Store the dark chocolate mango candy in an airtight container in the fridge for 5-7 days or freeze it for a future dessert.
Nutrition
Serving: 1piece | Calories: 114kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 72mg | Potassium: 108mg | Fiber: 1g | Sugar: 10g | Vitamin A: 895IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg