Gluten-Free, Dairy-free, Refined Sugar-free, Vegan
2 cups roasted cashews
1cup organic tigernut flour (sourced from Health & Harvest)
10 fresh medjool dates
¼ tsp vanilla powder
1tsp water (may not be needed)
½ cup coconut flakes or desiccated coconut
Pre-heat your oven to 180 degrees Celsius. Line a small to medium baking tray with baking paper, scatter cashews onto tray & roast for 15-20 minutes until golden brown. Sit on counter until cold.
Place cashews into a high speed food processor or blender and blend until cashews have turned into a nut butter consistency, can still be a little bit crumbly.
Add tigernut flour and spices and pulse until well combined. Add dates and continue to blend until the mixture turns into “dough” and will hold its shape when pressed between your fingers. If it is not sticking together, continue to blend, add ½ tsp water and if needed add the second ½ tsp water.
Grab a container and two plates, ready for the ball-rolling process.
If using coconut flakes, you have the option to lightly dry-toast in a fry pan until the edges are golden brown. If using desiccated coconut, do not toast. Either way, place the coconut on your second plate.
You have the option to weigh each ball if you want to be exact, otherwise you can guess quantities. Make the balls the size you would like. I weighed mine to be 30g each.
Ball rolling process: Get ready to get your hands dirty.
Your set up in a line: Food processor/blender, scaled (if using), empty plate, plate with coconut scattered on it, container.
Weigh or measure the first ball, roll and place onto the empty plate. Repeat this until the “dough” is all used. Wash/lick your hands of “dough”.
Roll your first ball in coconut and place into your container. Repeat until all balls have been rolled in coconut. Leave one ball out to eat immediately!
Seal your air-tight container and place in fridge or freezer.
These balls are great for snacks, dessert, add to your breakfast & most definitely as presents!