These no bake Mango Coconut Cashew Bars are an easy way to take a trip to the tropics with every bite. Medjool dates, dried mango, coconut, cashews and a nice drizzle of white chocolate make these a great pick me up anytime, any day!
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This recipe was originally published June 2018 and updated January 2021.
Lara Bars are a super popular snack and one of my favorites for grab and go. But I find that making my own version is much tastier and pretty cost effective as well.
Plus they are so simple to whip up and ready in minutes.
These delicious, white chocolate drizzled Coconut Mango Bites are a flavor that take you straight to the tropics--ok, not quite, but they are a great treat for giving you a bit of sunshine in your day.
And obviously these Mango Bites. Snackers gonna snack!
What you'll need:
- I use raw cashews for these Coconut Mango Bites. My grocery pickup swapped my raw cashews for roasted twice recently so that is what I used this time around. They still worked out, they were unsalted thankfully!
- Dried mango--not freeze dried mango is what you will want for these energy bites!
- Medjool dates are the preferred date in this recipe. They are larger than other dates and will give the right level of moisture needed to hold these bites together.
How to make this recipe:
- Add the cashews to a food processor and process until broken down into a fine, grain like texture and all large pieces are broken down. (steps 1-2)
- Add the dates, coconut, mangoes, salt and vanilla. Process until a dough like texture starts to form. The mixture will start to bind together toward the sides of the food processor. (steps 3-4)
- If the mixture seems too dry to roll into balls, add a teaspoon or so at a time and process. You don't want to over do it on the water as if it gets too wet, it will be mushy and hard to roll into balls.
- Roll into bite sized balls and chill for about 10 minutes if adding drizzle. If not, eat them right away! (step 5)
- Melt white chocolate and add the drizzle on top for extra sweet goodness!
Notes and Tips:
- If your medjool dates are really dry, you can soak them in warm water for about 10-15 minutes prior to making these Coconut Mango Bites.
- You can make these into bars if you prefer. The original recipe was actually for bars, but I find energy balls are much simpler to whip up.
- For best results, set your microwave at 50% power and only microwave 20 seconds at a time when melting the white chocolate chips. Stir between each 20 seconds, and once almost all of the chips are melted just stir until the rest are melted. White chocolate can scald easily. No one wants that!
Other recipes to try:
- Sweet and Salty Roasted Trail Mix
- Peanut Butter Chocolate Avocado Mousse
- Chai Spiced Energy Bites
- Lemon Coconut Energy Bars
- White Bean Apple Bars
- No Bake Mocha Brownies
One of my favorite places for a one-stop shop to get ingredients for my energy bites is through Thrive Market. Affordable, good food delivered to your door. The best part? They will match a price on a product if you find it cheaper elsewhere! Start saving with Thrive today!
Coconut Mango Bites
- In a food processor, process cashews until broken down to fine grain like texture.
- Add in dates, mango, coconut, vanilla and sea salt. Blend until a dough begins to form. If it seems dry, add a tablespoon of water and process a bit more.
- Roll into balls. Try to pack them into tight balls to hold together.
- Chill in freezer for about 5-10 minutes.
- If adding a drizzle, warm up white chocolate chips in microwave, 20 seconds at a time until melted. Transfer to a plastic bag or frosting bag and cut a small slit in one corner and drizzle over each bite.
- Store extras in an air tight container in the refrigerator for 7-10 days or at room temperature for 4-5 days.