No-Bake White Chocolate & Mango Cookie Dough Bites
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Feast your eyes on these.
Why did I create today’s recipe? Well….
….There is something about mango that I love.
…And there is something about cookie dough that I love.
…And there is something about white chocolate that I love.
So when I was brainstorming about what I’d like to create, I decided to combine those flavors. I think you’ll love the result.
No-Bake White Chocolate & Mango Cookie Dough Bites (Gluten-Free, Soy-Free, Seed-Free, Vegetarian)
For the Cookie Dough:
2/3 c cashews (unsalted, and raw if possible)
1/3 c dry oats
3 tbsp agave or maple syrup (or combination)
1 tsp vanilla extract
1/4 c dried and diced mango
1/4 c white chocolate chips/chunks + 1/4 c white chocolate chips/chunks for melting and drizzling on top
Yields: approximately 18 bites
First add cashews and oats to Vita-Mix or food processor and grind into a fine powder. Then, add the agave and vanilla extract and blend again. Finally, add the mango and white chocolate chunks and either stir in by hand or barely blend/pulse until incorporated. Retain some texture.
Remove the dough and form into cookie bites. If dough is soft or hard to work with, refrigerate/freeze for 20 minutes prior to forming into bites.
After the bites are formed, drizzle them with white chocolate by melting 1/4 c white chocolate. With a spoon, drizzle white chocolate over the top of the bites. Optionally, dip each bite entirely into white chocolate.
Optional: add dried coconut flakes to each ball by rolling them in coconut at the end, or adding 1/4 c dried coconut to the dough. Increase agave/maple slightly if dough is too dry.
Store the Bites in refrigerator or freezer.
Pictures of the process
Cashews + Oats. Grind into powder
Add agave/maple and vanilla extract to the cashew/oat powder and blend again.
Dough. You will know when your dough is the right consistency because it just looks like it’s going to stick together without being too wet or too crumbly.
Chop and add mango + white chocolate
A light and quick blend or hand stir. Don’t pulverize the goodies.
Dough is ready
Form into bites
But I thought they were looking a little….
So I frosted them with 1/4 c of melted white chocolate.
So I took a hundred pictures of them. Not kidding.
This picture shows light coming in from the right hand side, the shadows are on the left. Hello, Daylight Savings Time.
But I realize this is a food blog, not a photography blog.
So how did they taste you’re wondering?
They are perfect.
The cookie dough is spot on in terms of texture and flavor (you won’t miss the eggs, flour, or butter) and the mango adds a hint of sweetness. But mango can also be a bit tart.
The white chocolate in the dough adds a bit more sweetness and balances the tartness of the mango.
And the white chocolate
drizzles droplets on top complete them. You can never have too much chocolate. White, dark, or otherwise.
Leftovers won’t be a problem.
The dough I used for the White Chocolate Mango Bites is very similar to my Raw Vegan Chocolate Chip Cookie Dough balls, which are closing in on an 18 month old (and one of my most popular!) recipes to date.
And I have other recipes with White Chocolate such as…
Or all white chocolate outside
From my last post about the Time Change and Daylight Savings time, sounds like most of you like the lighter evenings but did miss your hour of sleep and productivity over the weekend.
Thanks also for the tripod tips. I am really trying to improve my photography. As I mentioned in the last post, it’s my photography that has really become a new hobby and dare I say a new passion lately, and so I am willing to invest in a tripod and photography gear as needed. It’s interesting because when I started my blog, it was about sharing recipes. And now, I do love to come up with and share recipes, but I also want to photograph the food as beautifully as possible, too.
1. Do you like mango?
2. Do you like white chocolate?
Yes and I think white chocolate compliments other flavors, such as fruits, in a way that dark or milk chocolate doesn’t. Don’t get me wrong, I will always love dark chocolate (and milk chocolate has never been high on my hit list no matter what) but something about white can be nice in the right recipe.
3. What should I include in my next cookie bite recipe?
Hit me with your ingredient lists and I will try to work them in!
P.S. If you’re just catching up on posts from the weekend, here are my posts since Friday:
- Time Change & Tripod Tips
- Brazilian Blowout
- Stinky or Not
- Balancing It All & Feeling Balanced
- Candy Friday
How was your weekend?
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