These coconut and mango bliss balls are simple, nourishing, and loved by toddlers, but they’re just as good for older kids (and mums) too. Soaking the cashews first makes them gentler on little tummies, while the healthy fats help support steady energy, growth, and more balanced blood sugar. They keep beautifully in the freezer, making them an easy snack to have on hand for busy weeks. (Recommended for 12 months+ and only once nuts have been safely introduced).

Coconut & Mango Bliss Balls

Prep Time: 5 mins | Bake Time: 0 | Total Time: 15 mins

INGREDIENTS

1 cup raw cashews
1 ½ cups desiccated coconut (organic coconut is sulphate-free)
1 tbsp coconut oil, melted
⅓ cup baked mango pieces (we love Nibblish)
A pinch of vanilla powder (optional)

METHOD

Soak the cashews in warm water with a pinch of quality sea salt for around 4 hours (this helps make them gentler on little tummies).
Soak the baked mango pieces in boiling water for 15 minutes to soften, then drain well. Add the mango to a Thermomix or high-speed blender and blitz briefly to break it down.
Drain the cashews well and add them to the blender along with the remaining ingredients. Blend until the mixture comes together — avoid over-blending.
Roll into 16–18 small balls and place in an airtight container. Store in the freezer for up to 3 months.
Tip: These are perfect as a freezer snack for the family, especially for toddlers who are learning to explore new textures - while still being nutritious enough for mums to enjoy, too.