Tuesday, May 15, 2012

Chocolate Dipped Mango Delights

From Kristi's Kitchen
As Featured on the Beyond Organic Facebook page


3/4 c. California dates
1/3 c. chopped pecans
1/3 c. dried mango pieces
1/4 tsp. sea salt
1/2 tsp. vanilla
1 1/2 tsp. coconut nectar

1 bar of Beyond Organic Dark Chocolate melted with 1 tsp. grapeseed oil, coconut oil or organic unsalted butter


-Combine all ingredients in a food processor and process until a gooey ball is formed
-Remove the mixture and form into small balls
-Roll to coat in melted chocolate
-Store in an airtight container in the refrigerator

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