Cashew, Cranberry and Coconut Balls Recipe
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
Dietary fiber 1g
From Energy Balls by Christal Sczebel (Chronicle Books, 2017).