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.
Ingredients
- 340 g cashew butter
- 80 g desiccated coconut
- 5 tbsp. agave nectar
- 60 g raisins
- 1/2 tsp. cinnamon
- 2 pinches sea salt
desiccated coconut & chocolate topping
- 30/40 g desiccated coconut
- 100 g dark chocolate
- 1 handful whole almonds
Instructions
- 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.
- 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.
- Enjoy!
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
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!
