Mango Lime Coconut Protein Balls

Tropical beans-based vegan energy balls, for the whole family.

Mango Lime Coconut Protein Balls in a bowl

This recipe is based on my Peanut-Butter Berries Bliss Balls.

Following the launch of my new workshop, I had the chance to test and make many beans-based bliss balls in the last couple of months.

I soon realized that I have to make them every week because we cannot stop eating them.

Tom already knows how to walk up to the freezer and ask for one.

And I'm just thrilled that my boy's favorite snack is legumes-based.

If you didn't get to try them yet I highly recommend that you do!

Mango Lime Coconut Protein Balls
holding one Mango Lime Coconut Protein Ball

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Prep Time
20 minutes


  • 0.75 cup cooked white beans or butter beans
  • 0.75 cup oats
  • 0.25 cup shredded coconut
  • 3 medjool dates
  • 5.25 oz dried mango
  • 1 tbsp natural almod butter
  • 1 tbsp coconut oil
  • 0.5 tbsp lime zest
  • 0.25 cup shredded coconut, for topping


  1. Pit the dates and soak together with the dried mango in a bowl with hot water for 5 minutes. Drain and set aside.

  2. Drain the cooked beans.

  3. In a food processor - pulse the oat and shredded coconut for a minute to form flour. Add the beans, pitted dates, mango, almond butter, coconut oil, and lime, and blend to form dough. If very sticky, refrigerate for 15 minutes before rolling or add 1 tbsp of oats/shredded coconut.

  4. Prepare a plate with 0.25 cup shredded coconut, roll the balls and cover with coconut.

  5. Transfer to an airtight container and store refrigerated for up to 3 days or freeze for up to 3 months.


  • If cooking dry beans - I recommend soaking it in plenty of water for a minimum of 8 hours and only then cooking it. The cooking time will vary (depending on the soak and quality of beans) but should be around 1.5 hours until soft. You can also use a pressure cooker.

  • You can use cooked frozen beans or canned beans as well.