Instructions

1. Add all of the ingredients for the energy balls to a food processor and process till you get a dough like paste. I usually process until a sort or ball has formed and then dissolved again.
2. Form about 15 small-medium balls, about a teaspoon of paste per ball. Use your hands to roll the balls.
3. I made the energy balls with two different toppings, one rolled in a bit of turmeric infused desiccated coconut, to give it that light yellow color, and one with a drizzle of white chocolate (so yummy). For the ones rolled in desiccated coconut, simply mix the desiccated coconut with a pinch of turmeric and roll the Mango Turmeric Energy Balls in the desiccated coconut immediately. Then place them in the refrigerator to firm up a bit, before eating them.
4. For the Mango Turmeric Energy Balls with the white chocolate drizzle, I recommend placing the energy balls in the refrigerator for about 15 minutes before adding the white chocolate drizzle. You can spend the time tidying up your kitchen and melting the chocolate. Either melt the white chocolate au-bain-marie (water bath) or in the microwave oven.
5. You can store them in the refrigerator for one or two days, depending on your sensitivities to leftovers, or simply just place them in the freezer till next time you want one of these. Enjoy.