These seriously addicting vegan chocolate mango coconut candy bites have only 6 healthy ingredients and are so simple to make! Vegan.
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Vegan Chocolate Mango Coconut Candy Bites

Skip the store-bought candy and make your own vegan chocolate mango coconut candy bites! They're tropical bites of heaven that are dipped in chocolate and topped with a sprinkle of flaked sea salt. Vegan. 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 28 pieces
Author Stacey Eckert

Ingredients

  • 1 cup Mariani dried mango, soaked and drained well
  • 3/4 cup pitted dates (7-8 dates)
  • 1/2 cup raw cashews
  • 1/2 cup raw walnuts
  • 1/3 cup dried coconut flakes
  • 1/2 tsp sea salt
  • 1 1/4 cup dark chocolate chips, melted (1 cup for dipping and 1/4 cup for the drizzle topping)
  • Optional - 1/4 tsp flaked sea salt for garnish
  • Parchment paper

Instructions

  • Preheat the oven to 350 degrees. Put the cashews and walnuts on a parchment-lined baking tray and roast for 8-10 minutes or until lightly golden.
  • Put the dried mango in a bowl and cover with lukewarm water. Let it soak for 5 minutes. Drain the water and put the mango between two paper towels and press the liquid out.
  • While the mango is soaking, put the nuts into a food processor and blend them into a fine meal. Pour them into a bowl and set aside.
  • Once the mango has been soaked and dried, add it to the processor along with the dates. Blend until you have a paste-like consistency. All the big chunks should be gone.
  • Add the nuts back into the processor along with the dried coconut and sea salt. Pulse a few times to combine, it should form into one big sticky ball.
  • Line a 9x9 baking dish with parchment paper and press the filling (1/4 inch high) into the dish. Cover and freeze for one hour.
  • While the filling is setting in the freezer, melt the chocolate chips in a double boiler or in the microwave.
  • Remove the filling from the dish and use a knife to evenly cut 1-inch strips, then cut the strips into squares.
  • Use two forks to dip each square in the chocolate and then lay it flat on a parchment lined tray. Once you finish dipping all the squares, freeze for 10 additional minutes. Then use a fork to drizzle the remaining chocolate over the top. Put back into the freezer for 5 minutes.
  • Optional - Sprinkle a pinch of flaked sea salt over each piece of candy.

Notes

  • Store the candy in an airtight container in the fridge for 4-5 days.
  • If you use pre-roasted nuts, make sure to adjust the amount of salt that you add to the filling.
  • Don't skip soaking the dried mango step, if you don't soak it it will be very difficult to break up in the food processor.
  • You don't have to use cashews and walnuts if you don't like them. Almonds, pecans, brazil nuts, or peanuts would also be delicious.
  • 1 Tbsp of hemp or chia seeds would be great additions for extra protein.
  • If you're vegan, make sure you use dark chocolate, not milk chocolate.
  • If you're watching your sodium, you could skip the flaked sea salt on top and sprinkle dried coconut instead.
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