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Great Lunch and Learn

Cashew, Cranberry and Coconut Balls Recipe

 Makes 18 balls


• 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



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).

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