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No-Bake Almond Melts

Fifteen small chilled balls of ground almonds and coconut flour bound with agave and coconut oil, in three flavours — lemon rolled in grated coconut, pistachio rolled in ground pistachio, and mango dusted with coconut flour.

15 melts · 15 min · dessert · vegan

Ingredients

Lemon Melts

  • ⅜ cup ground almonds
  • 2 tablespoon coconut flour
  • 1⅓ tablespoon lemon juice
  • 1½ teaspoon agave nectar
  • 1 tablespoon coconut oil, melted, cold-pressed extra virgin
  • sea salt, a pinch, to taste
  • 2 tablespoon coconut meat, grated fresh

Pistachio Melts

  • ¼ cup pistachios
  • 2½ tablespoon ground almonds
  • 2 tablespoon coconut flour
  • 1½ teaspoon agave nectar
  • 1½ tablespoon coconut oil, melted, cold-pressed extra virgin
  • ½ teaspoon vanilla bean seeds, from 1 vanilla bean
  • sea salt, a pinch, to taste

Mango Melts

  • ⅜ cup ground almonds
  • 3 tablespoon coconut flour, includes 1 tablespoon for dusting
  • 2 tablespoon mango, pureed fresh
  • 1½ teaspoon agave nectar
  • 1½ teaspoon coconut oil, melted, cold-pressed extra virgin
  • ½ teaspoon vanilla bean seeds, from 1 vanilla bean
  • sea salt, a pinch, to taste

Method

  1. To make the lemon melts, combine all the ingredients except the grated coconut in a small mixing bowl. Using your hands, form the mixture into five balls and roll them in the coconut. Transfer to a plate and chill in the refrigerator for 30 minutes.
  2. To make the pistachio melts, grind the pistachio nuts in a processor. Set aside 2 tablespoons of the ground pistachio nuts and add the rest to a small mixing bowl with the remaining ingredients. Mix thoroughly, then form the mixture into five balls and roll them in the remaining ground pistachio nuts. Transfer to a plate and chill in the refrigerator for 30 minutes.
  3. To make the mango melts, combine all the ingredients except 1 tablespoon of the coconut flour in a small mixing bowl, then form the mixture into five balls. Sift the remaining coconut flour over them. Transfer to a plate and chill in the refrigerator for 30 minutes.
  4. Take the melts out of the refrigerator about 5 minutes before serving.

Notes

Three separate mixtures of five balls each, all chilled 30 minutes. For papaya melts, use 1/3 cup plus 1 1/2 tablespoons ground almonds, 2 tablespoons ripe papaya flesh, 1 1/2 teaspoons melted coconut oil and 1/2 teaspoon vanilla bean seeds, rolled in 2 tablespoons grated fresh coconut.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.