• 1 + 1/4 cup raw walnuts or cashews (can mix both)
  • 1 cup firmly packed dried unsweetened mango
  • 2 scoops of Modere PhytoGolds
  • 10 whole pitted medjool dates
  • 2 tbsp hemp seeds
  • 1/3 cup unsweetened desiccated coconut
  • 1 medium lime, zested (optional)
  • 1 pinch sea salt


Preheat oven to 350 degrees F (176 C) and arrange nuts on baking paper. Toast for 8-12 minutes or until lightly golden. Set aside.

In the meantime, add dried mango to a mixing bowl and cover with warm water (don’t skip this step or it be too tough to blend). Let mango soak for 5-7 minutes until soft. Then drain, lay on a towel, and pat off excess moisture. Set aside.

Add nuts to a food processor and mix into fine meal. Remove from bowl and set aside.

Add pitted dates and soaked, dried mango to the food processor and mix until a rough paste / sticky dough forms.

Add nut meal back in, along with hemp seeds, shredded coconut, PhytoGolds, lime zest (optional) and sea salt. Mix until it forms a moldable dough. Add more coconut or hemp seed if it feels too sticky or wet. Add more dates if its too dry.

Scoop out tablespoon amounts and roll into little balls with palms of your hands. Then roll in more shredded coconut or hemp seeds, or a mixture of both.

Now ready to eat!

Can refrigerate for up to 1 week or freeze for 1 month.