Lemony Scones with Dried Fruit
Servings– 17 (bites)
Gluten-Free, Vegan
Freezer Friendly – 1 month
Does it keep? 3-4 Days
Ingredients:
- 1 1/4 cup raw walnuts or cashews (I mixed both)
- 1 cup firmly packed levubu dried mango (1 cup = ~5.5 ounces)
- 10 whole pitted medjool dates
- 2 Tbsp pumpkin or sunflower seeds
- 1/3 cup unsweetened finely shredded coconut (also known as desiccated)
- 1 medium lime, zested (optional)
- 1 pinch sea salt
Instructions:
- Preheat oven to 350 degrees F (176 C) and arrange nuts on a baking sheet (or more baking sheets, as needed, if increasing batch size). Toast for 8-12 minutes or until light golden brown and fragrant. Set aside.
- In the meantime, add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend). Let soak for 5-7 minutes or until soft and pliable but not too soggy. Then drain, lay on a towel, and pat off excess moisture. Set aside.
- Add nuts to a food processor and mix into a 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 pumpkin/sunflower seeds, shredded coconut, lime zest (optional), and sea salt. Mix until it forms a moldable dough. Add more coconut or pumpkin seeds if it feels too sticky or wet. Add more dates if it’s too dry.
- Scoop out rounded Tablespoon amounts (I love this 1.5 Tbsp scoop) and roll into little balls in the palms of your hands. Then roll in more shredded coconut.
- Enjoy immediately. Store at room temperature up to 3-4 days, in the refrigerator 1 week, or in the freezer up to 1 month.
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