Desiccated Coconut covered Cashew Cookie Balls
A simple vegan grain-free cookie dough, energy snack packed with protein with no refined sugars. Great for post work out or mid morning snack, or if you are entertaining, a healthy after dinner treat.
Servings Prep Time
makes 20balls 30 minutes
Passive Time
1 hour refrigerated
Servings Prep Time
makes 20balls 30 minutes
Passive Time
1 hour refrigerated
Ingredients
desiccated coconut & chocolate topping
Instructions
  1. Place the cashew butter into a mixing bowl. Add the agave nectar and cinnamon and using a spoon mix together, then add the desiccated coconut and keep mixing. Add in the raisins and combine.
  2. Make little balls (each weighing approx. 28g) from the cookie dough. Roll in the desiccated coconut then place in the fridge. If you would like to coat in dark chocolate see my tip below.
Recipe Notes

LISA’S TIP – I like to raisins into my cookie dough balls, but you can be as adventures as you like, chocolate chips or chopped dried apricots are good combinations. This is a fun recipe for the kids to help with. If you are training for any high energy sport, you can add a couple of scoops of protein powder, adjusting the recipe accordingly. You can also dip the cookie dough ball into melted chocolate after they have set in the fridge for an extra chocolatey decadence, and don’t forget to add a whole almond on top!