My sweet tooth can be relentless. It turns up at unexpected times and won’t quiet down until I’ve had something sweet. Even after a large lunch or a full Thanksgiving plate, I still crave dessert—pumpkin pie, in my case. To satisfy that craving without overindulging, I’ve turned to energy bites.
Energy bites are small, satisfying and healthier than most treats, so I can indulge without guilt. After months of testing batch after batch of my Apple Pie, Coconut & Ginger and Banana Bread energy balls, I wanted a fruit-forward variation. Enter these Tropical Fruit Bites.
These little squares really do taste like candy—natural candy, that is. The blend of mango, apricot and coconut creates a tropical, candy-like flavor without added refined sugar or artificial ingredients. They’re simple to make and store well in the refrigerator for a few weeks or in the freezer for a few months. I prefer them slightly chilled.
Because the recipe contains no nuts, it’s a good option for people with nut allergies. I cut mine into 1-inch squares, but you can shape the mixture into longer bars if you want a larger snack portion. Making bars can also help limit the temptation to keep returning to the fridge for “just one more.”
If you make this recipe, please leave a comment below—I’d love to hear your thoughts. You can also tag me on Instagram (@everylastbite_) if you share a photo; I enjoy seeing your versions!
Tropical Fruit Bites
DFDairy Free
SCDSpecific Carbohydrate Diet
PPaleo
VVegan
10
10
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
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Place the dried mango, dried apricots, shredded coconut, coconut oil and vanilla extract in a food processor. Blend for 2–3 minutes, until the dried fruit breaks down into crumb-sized pieces and the mixture begins to clump together.
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Transfer the mixture to an 8 x 8 inch baking pan. Press it firmly and evenly into the pan so it measures about 1/2 inch thick.
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Refrigerate for at least one hour, or preferably overnight, so the mixture firms up and becomes easier to cut.
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When firm, cut into squares or bars. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.