These fudgy mango truffles are made with freeze-dried mango, coconut and almond meal. This is a fun, tropical twist to a classic truffle! The best part? They're vegan, gluten-free, AND soy-free !

Ingredients

1/2 cup shredded coconut dried

1/4 cup almond meal

4-6 bags Brothers All Natural Freeze-Dried Mango fruit crips, pureed (see step 1)

1/4 tsp salt

1/4 tsp nutritional yeast

1 tbsp coconut flour

sugar or sweetener (optional)

1 tbsp cornstarch

shredded coconut for garnish

Directions

1. Puree mango. Rehydrate your mango fruit crisps in water until soft. Drain extra water. Place soft mangoes into a blender and blend until smooth puree forms.

2. Add coconut, almond meal and pureed mango to a saucepan over medium heat. Cook for 7-8 minutes until bubbling.

3. Add the salt and nutritional yeast. Taste and add sugar or sweetener if needed. (Note: you can also add 1/2 tsp of vanilla here if you wish!)

4. Mix cornstarch into the coconut flour well and add into mixture. Mix and cook for 8-10 more minutes. Continue to cook until mixture is stiff and leaves the sides of the pan.

5. Chill the mixture in the fridge for about 1/2 hour. Shape into balls and roll in shredded coconut.