Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"Homeopathy… cures a larger percentage of cases than any other treatment and is beyond a doubt a safer more economical and the most complete medical science.” Mahatama Ghandi

Cashew, Cranberry and Coconut Balls Recipe

 Makes 18 balls

Ingredients

• 1 cup raw cashews
• 1 cup pitted dates
• 1/2 cup dried cranberries
• 1/2 cup vanilla vegan protein powder
• 1/2 cup unsweetened, shredded coconut, plus 2 Tbsp.
• 2 Tbsp. unsweetened almond milk

 

 Directions

In a food processor, combine the cashews, dates, cranberries, vanilla protein powder and 1/2 cup shredded coconut and process for 3 minutes, until you have a crumbly, well incorporated consistency. Add 1 tablespoon of the almond milk and process for another 1 to 2 minutes, until the mixture is sticky enough to roll into balls. If the mixture is still too crumbly, add the remaining 1 tablespoon of almond milk and process for another 1 to 2 minutes.

Spread the remaining 2 tablespoons of shredded coconut on a large plate.

Using a tablespoon, scoop the mixture and, with clean wet hands, roll into a ball between your palms. Roll the ball in the coconut to lightly coat and set on a separate plate. Repeat with the remaining mixture until you have 18 balls.

Place the balls in the freezer to set for 1 to 2 hours. Store in the refrigerator until required.

Serving size: 1 ball
Calories 102 kcal
Protein 4g
Fat 5g
Carbohydrate 12g
Sugar 8g
Dietary fiber 1g

Recipe created by Christal Sczebel
From Energy Balls by Christal Sczebel (Chronicle Books, 2017).


Recent Posts


Tags

roasted veggies kalamata olives croutons black bean apple cider vinegar macaroni salad red wine vinegar hoisin sauce cauliflower crust sweet potatoes medjool dates Shallot tomatoes raisins sandwiches hummus brussel sprouts gorgonzola cranberries casserole roasted carrots Cinnamon pumpkin pear dr axe mayo beets ACV curry powder Squash parsley Salsa Chicken Roast Chicken Zucchini Parmesan Crisps vegetables green beans salad olive oil cloves cheese pie crust apricots pecans Almonds banana chia seeds gluten free Giada's Herbed Quinoa cucumber Carrot stir-fry bell peppers almond milk Kiwi zucchini Italian seasonings bell pepper tomato juice onion eggplant pomegranate molasses cumin pomegranate clove Beet-and-Apple Salad roasted beets spinach cashew lemon pasta Gruyère cheese Fruit Smoothie chicken broth Southwestern Salsa pastry cream quesadillas cambozola Gazpacho peppers Reggiano Cheese roasted Roasted Brussels Sprouts honey Salmon hash browns Organic 3-Bean & Vegetable Soup Lemon juice garbanzo beans potato horseradish MACA greek yogurt chili walnuts thyme Glaze sunflower seeds pistachios Arugula vanilla bean eggs rosemary Guacamole tahini coconut apple goat cheese dressing garlic chard leaves peaches Honey Chipotle oregano yogurt chicken salad gnocchi tomato paste summer Chicken and Broccoli Stir-Fry bacon white wine vinegar cashews Wraps protein powder cucumbers butter carrots sugar quinoa avocados grapes Ginger soup pumpkin puree berries almond butter lime Broccoli croissants ham Bartlett pears white beans


Archive