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Chocolatey Roasted Cashew Butter Balls

Gluten-free, Dairy-free, Refined sugar-free, Vegan


Makes around 24 balls (at 25g/ball)


2 cups dry roasted cashews

12 medjool dates, pitted

1/4 cup cacao powder

1-2tsp water

1cup desiccated coconut (for rolling)



  • Dry roast cashews on a baking tray at 180 degrees celcuis fir 20 minutes until golden brown. Set aside and let cool.

  • Place cooled cashews into blender/ food processor and blend on high speed into cashew butter. You may need stop your machine and scrape down the sides of the blender/mixer a couple of times to create a good consistency. *If your machine is not high powered enough, you can blend cashews until the form a almond meal consistency.

  • Add cacao & dates, blend again until changes into a sticky/crumbly consistency. Add water and blend again.

  • Test mixture by pressing between fingers to see that it sticks together & holds. You may need to add another tsp of water if the mixture is too dry.

Rolling process:

  1. Set out your measuring scales (if you would like to be precise), two plates- one with desiccated coconut on it and a container/jar.

  2. Create a production line starting with the scales-- then the empty plate-- plate with coconut-- storage jar/container.

  3. Roll all mixture into balls, placing onto empty plate as you go. Wash hands.

  4. Roll each ball, one at a time in coconut, pressing coconut gently into the balls to allow it to stick. Place each ball into jar/container as you go.


Enjoy these moreish, chocolatey morsels of food as: a morning or afternoon snack, as a sweet after-dinner treat (and I mean cacao has magnesium in it... so it will definately make you sleep better hehe) or add a ball to your poriidge or crumbled onto your smoothie. Best of all share them with friends or your lover. This batch was made for my oldest sisters birthday, all placed in a tall jar and topped with a bow! Perfect for those with a sweet tooth :)

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