In Dairy Free, Desserts, Egg Free, Gluten Free, Grain Free, Recipes, Snacks, Vegan, Vegetarian

Desiccated Coconut Covered Cashew Cookie Balls

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.
Prep Time 30 minutes
Total Time 31 minutes


  • 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


  • 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 or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood


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!
Share Tweet Pin It +1

You may also like

Variety Chocolate Brownies

Posted on April 22, 2020

Candied Walnut Crusted Salmon

Posted on April 16, 2019

Roasted Sweetcorn and Halloumi Salad

Posted on May 28, 2020

Previous PostOven Roasted Hasselback New Potatoes with Asparagus and Vine Tomatoes
Next PostHoneyed Chicken with Braised Cabbage & Pine Nuts