Mango Chocolate Bites

Ingredients for the base:
1/2 cup almond meal
1/2 cup raisins
1 tbsp filtered water
seeds of 1/4 vanilla bean

Combine all the ingredients (except buckwheat and shredded coconut) in the food processor and process until well combined (stick together).

1/3 cup buckwheat (soaked 30 minutes, drain and rinse thoroughly until the water comes out clear, drain well)
1/2 cup finely shredded coconut

Add buckwheat, shredded coconut and pulse a few times. You could keep it more or less crunchy – it’s really up to you.
Remove mixture from food processor and form into a loaf, then roll flat with a rolling pin about 1/4 inch thick.
Use cookie cutters to create the desired shapes.
Place cookies on a sheet of baking paper and set aside

Ingredients for blueberry jam:
1 cup fresh blueberry
3 tbps chia seeds
1/4 cup filtered water
1 tsp coconut nectar (or your preferred sweetener to taste)

Put everything in the blender and blend until smooth,
Spread the filling over the cookies about 1/4 inch thick.
Place cookies in the freezer for 30 minutes (I find much easier and faster to work with them after freezing. It will take only a few seconds for the chocolate coating to set )
Next dip each cookies in melted chocolate and add the mango (use cookie cutters to create the desired shapes). Then dip them again in chocolate.
Place cookies in the freezer for 30 minutes for the chocolate coating to set.

Ingredients for fruit layer:
2 ripe mango

Ingredients for chocolate:
1/3 cup raw cacao butter, melted
1/4 cup coconut oil, melted
1/2 cup raw cacao powder
2 tbsp coconut nectar (or your preferred sweetener to taste)
pinch salt

melt the cacao butter until it is liquid.
once melted add remaining ingredients and slowly whisk together until smooth.

Enjoy!