Description
Coconut Cashew Cookie-Dough “Snowballs” made with dates, coconut, and cashews for a naturally sweet, gluten-free, and grain-free snack.
Ingredients
- 1/4 cup cashew butter
- 1/4 cup unsweetened shredded coconut+ more for rolling
- 7–8 Medjool dates, pitted*
- 1 cup almond flour or oat flour (can sub 1/4 of this for vanilla protein powder, if desired!)
- 1–2 TBSP almond milk, as needed
Instructions
- Add the cashew butter, dates, shredded coconut, and almond or oat flour to a blender or food processor and process everything until it’s well-combined, stoping to scrape down the sides as needed. This might take several minutes.
- Add almond milk in 1 TBSP increments as needed to get the blades moving. Be careful not to add too much liquid or the batter will be too wet and sticky to roll.
- Form th ebatter into 1 TBSP balls with your hands and roll them in shredded coconut.
- Store Coconut Cashew Cookie-Dough “Snowballs” in the refrigerator for up to one week!
Notes
If your dates are dry, try soaking in hot water for 5 minutes, then drain and add to the recipe
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Energy Balls, Bliss Balls
- Method: Blender, No-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free