Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

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

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


Archive