With fall pretty much upon us I’ve found myself spending more time in the kitchen. I usually bake 90% of the bread my family eats, but over the summer it is just too dang hot to have the oven on for extended periods, sometimes for any length of time at all.
This recipe isn’t for bread, but since I’ve been able to comfortably use my oven again I’ve been on a bit of a kick in the kitchen overall. Today I made 2 round loaves of bread, actually it’s still in the oven, but it smells delicious! I can’t wait to stuff my face with it!
This dessert ball recipe is adapted from damyhealth‘s Raw Cookies, Donuts, and Truffles Healthy Desserts page. She has a lot of good options on there. I personally don’t think that raw nuts are actually the healthiest for you, but thats just my opinion. See the Holistic Squid link below on more info on that. I’m in the prepare-your-nuts/grains-etc.-the-traditional-way-camp.
- 1 cup cashews (soaked then dried for maximum nutrition see HolisticSquid‘s info on how/why to do this)
- 1 cup Organic Raisins (no additional sugar added) or Pitted Medjool Dates
- 1/2 cup Organic Unsweetened, Shredded Coconut (check for GF if that is a concern)
- 2 tbsp (or less) filtered water
- 1 tbsp Organic Unrefined Coconut Oil
- 1 tsp Real Vanilla Extract
Makes about 15.
After soaking and drying your cashews, add them to the bowl of your food processor with the blade already attached. Then add the raisins (or substitute dates), coconut, coconut oil, and vanilla. Pulse well and add the water if the mixture is too dry. If you pre-soak your raisins in water or apple juice ahead of time, you won’t need the water. If you use dates you might not need the water either. Just a heads up.
I tasted with a spoon right out of the bowl and decided they were the texture I wanted. I spooned some of the mix into my hands and rolled them into balls then rolled the balls in more shredded coconut. Voila! That’s it! Store them in the fridge or freezer and enjoy!
Let me know what you think! Have a great rest of your week!