Sunday, March 19, 2017

Mango Coconut Tweets

Using some fun chick molds we found (similar here) we created this recipe a few years back.  A fun a fruity easter time snack that kids will love helping make and gobble up in no time flat...
Mango Coconut Tweets
1 1/2 cups shredded Coconut, unsweetened
2 1/2 Tbsp Coconut Oil, room temp
1/4 cup pure Maple Syrup
1/3 of Banana, pealed
pinch Salt
1/4 tsp Turmeric
Combine all ingredients in a food processor.   Press the mixture into ice cube molds or a small container.  Refrigerate for at least 30 minutes before trying to remove from mold or cut into bars (or freeze for 15 minutes).  Store in the refrigerator or freezer in an airtight container.  It’s hard to eat just one!

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