Third time was a charm. Rob and I finally got our internet at home this weekend. (YES!)
We also moved all our stuff previously stored in my brother’s basement.
I can no longer find my computer, though.
I mean, I know where it is, but it blocked by too many boxes to unpack.
OMG. We have a lot of stuff. I am truly a hoarder (of sorts).
Living a year without most of the stuff will make it easy to purge. Easier, I should clarify.
I am hoping to rebuild a decluttered home, but we have many boxes ahead of us. In time.
Otherwise, here are some quick and easy desserts to try. No need to wait too long for your mango to absorb any water, just blitz away. I added a touch of lemon zest to accentuate the sweetness of the mango. The coconut makes this luscious and decadent. These are more akin to a non-chocolate truffle in their consistency. I don’t think they would work well as a ball, which is why I put them in the small cups. Another alternative would be to pour the batter into a small square container and then cut them into your preferred size. Enjoy!
Hoarder or purger? Which are you?
I will hopefully become a ruthless purger.
Mango Coconut Cups
Adapted from Raw, Quick & Delicious
1 cup dried unsweetened mango, soaked for 15 minutes, then drained
1/2 dried unsweetened coconut, divided
2 tbsp melted coconut oil
zest from 1 lemon (~1 tsp)
1. In a food processor fitted with its S-blade, process the soaked mango, 1/3 cup coconut, the coconut oil and lemon zest until smooth. Taste and add sweetener if desired. The batter will be quite liquid. Scoop the batter into the cup liners (or roll into balls). Top with the remainder of the coconut. Refrigerate for an hour and then snack away. These freeze well.
Makes 10-12 mini cups.