Minimal Wellness: Cashew Coconut Ball

 By: Becca Shern

By: Becca Shern

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  • By: Becca Shern, RDN
  • Total: 30 min - Prep: 30 min 
  •  Diet: Vegan, vegetarian and gluten free

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Ingredients

  • ½ cup raw cashews
  • ½ cup sliced almonds
  • ½ cup salted macadamia nuts
  • 1 cup shredded unsweetened coconut
  • 2 pitted and diced medjool dates
  • 1 tsp cinnamon
  • ½ cup melted coconut butter/mana
  • ½ cup collagen protein powder
  • ½ cup cashew butter
  • ¼ cup almond milk
  • Optional: Stevia. I don't include it as I think their subtle sweetness is perfect without it. But if you want them sweeter try the equivalent to 2 Tsp sugar — the actual amount needed will vary depending on what type of stevia you use.

Instructions

  1. Place the nuts and coconut into a food processor and pulse until the nuts are chopped very fine.
  2. Add in the diced dates and pulse until incorporated.
  3. Sprinkle in the cinnamon and pulse again.
  4. Add the melted coconut butter, collagen protein powder, cashew butter and pulse a few times to partially incorporate. The dough will be thick, so you may need to scrape down the sides and bottom of your food processor a few times to get it all mixed in.
  5. Finally, run the food processor while slowly adding the almond milk and continue running the processor until the dough is homogenous.
  6. Set out a sheet tray for forming the balls. Tip: make sure the tray will fit flat in your freezer. If it doesn't use another flat surfaced kitchen item like a plate or two. You'll need to freeze the balls solid before transferring them to a container for storage.
  7. Using a tablespoon, scoop out some dough and roll it with your hands into a ball.
  8. Place formed balls onto the sheet tray.
  9. Place all formed balls into freezer to freeze solid (about 1 hour) then you can transfer them to a storage container.

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