This recipe is adapted from ani's raw food kitchen book
1 1/4 cup almonds
1 vanilla bean, scraped
1/2 tsp. sea salt
1 cup Medjool dates, pitted
2 TBSP. coconut oil, or coconut butter
4 cups ripe mango, pitted and diced
1/4 cup raw honey, agave nectar, maple syrup
For the crust, process almonds, vanilla, and salt into a powder in your food processor. Add dates and coconut oil and process until mixed well. Pour into a bowl and set aside until later.
To make the filling, place the diced mango into a large mixing bowl and toss with your choice of honey, agave, or maple syrup (or use some of each).
To assemble, fill the bottom layer of a mini muffin tray with crust. Next, add a layer of the mango mixture. Then add another layer of the crust to top it off.
Place in the freezer until set, about 1/2 hour to 1 hour. Thaw slightly and enjoy. I keep mine in the freezer regardless. Takes only 5-10 minutes to thaw
These Mini Mango Muffins will blow your mind! They're simple, easy-to-make, and so very yummy! They taste so much better than they look :)