If you watch my snap chats (btw, my username is thehonestproj), you will be well aware of my love/hate relationship with dried mango. I love it, but once I started eating it, some crazy dried mango addiction kicks in and I cannot stop eating it until the entire packet is gone and I hate that. Amazingly half a packet of dried mango survived more than five minutes in my company, only because it was hidden at the back of the press. So before I started eating it straight out of the packet, I decided to make something with it instead. These mango and cashew cookies are the result.
These are a so delicious and this recipe makes a whooping 22 cookies which is good going in my book. Perfect enjoyed with a cuppa for a mid-morning treat.
Makes 20-22 cookies
1 cup raw cashew nuts
1 cup oats
½ cup dates, pitted
½ cup dried mango
4 tbsp coconut sugar
2 tbsp cashew nut butter
Generous pinch sea salt
2 squares of dark chocolate (optional)
Preheat the oven to 190C/Gas 5.
Soak the dates and dried mango in hot water for 15 minutes and then drain and set to one side.
Place the cashew nuts in a food processor and blitz into ground cashew nuts.
Place the coconut sugar in a small saucepan along with 6 tbsp water and gently heat, while stirring, until the sugar completely dissolves and forms into a syrup.
Add the soaked dates and mango, the coconut syrup, the oats and the cashew nut butter to the ground cashew nuts in the food processor. Add a generous pinch of sea salt. Blitz into a sticky dough.
Line a baking sheet with parchment paper. Using a tablespoon spoon out one tablespoon amounts of the cookie mixture onto the baking sheet forming cookie shapes. The mixture should yield 20-22 cookies. Bake for 20 minutes, then remove from the oven and place on a wire rack to allow to cool.
If you love chocolate, melt a little dark chocolate and drizzle it over the cookies once they are cool and allow it to harden before eating.
Store in an airtight container for up to 7 days. These cookies can also be frozen.