LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
12
15 MINS
15 MINS
0
INGREDIENTS
1 ½ cup rolled oats
½ cup Safari Dried Mango Strips
¼ cup Safari Cashew Nuts
2 tbsp honey
½ cup nut butter, of choice
Pinch of salt
METHOD
1. On a chopping board, roughly chop the Safari Cashews and Safari Dried Mango into small bite-sized pieces. In a dry pan, toast the chopped Safari Cashews over medium heat for 3–4 minutes until lightly golden. Allow to cool, then set aside until needed.
2. In a food processor or blender, pulse the oats until they form a coarse flour, leaving some texture and ensuring they’re not too fine.
3. In a large bowl, combine the blended oats, chopped mango, and cashews.
4. Stir in the nut butter, honey, a pinch of salt. Mix until a sticky dough forms. If the mixture still feels too dry, add a teaspoon of warm water until it comes together.
5. Roll into bite-sized balls using your hands.
6. Place in a bowl and ENJOY!
*Chefs Tip: Store in an airtight container in the fridge for up to 1 week or freezer for up to 1 month.
Nut-thing But Tropical Bites
LEVEL:
EASY
SERVES:
12
TOTAL TIME:
15 MINS
PREP TIME:
15 MINS
COOK TIME:
0
Nut-thing But Tropical Bites
INGREDIENTS
1 ½ cup rolled oats
½ cup Safari Dried Mango Strips
¼ cup Safari Cashew Nuts
2 tbsp honey
½ cup nut butter, of choice
Pinch of salt
METHOD
1. On a chopping board, roughly chop the Safari Cashews and Safari Dried Mango into small bite-sized pieces. In a dry pan, toast the chopped Safari Cashews over medium heat for 3–4 minutes until lightly golden. Allow to cool, then set aside until needed.
2. In a food processor or blender, pulse the oats until they form a coarse flour, leaving some texture and ensuring they’re not too fine.
3. In a large bowl, combine the blended oats, chopped mango, and cashews.
4. Stir in the nut butter, honey, a pinch of salt. Mix until a sticky dough forms. If the mixture still feels too dry, add a teaspoon of warm water until it comes together.
5. Roll into bite-sized balls using your hands.
6. Place in a bowl and ENJOY!
*Chefs Tip: Store in an airtight container in the fridge for up to 1 week or freezer for up to 1 month.