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CASHEW AND DATE BALLS

Yields16 Servings

 2 tbsp coconut oil
 2 tbsp butter
 1 tbsp maple syrup or honey
 ½ tsp ground cinnamon
 100 g cashew nuts
 40 g desiccated coconut
 100 g stoned dates
1

Melt the coconut oil in a saucepan, remove from the heat and stir in the butter, syrup and ground cinnamon until smooth

2

Grind the cashews in a food processor until finely chopped but with still a few chunks; tip into a bowl and stir in 25g coconut

3

Chop the dates in the processor then add the coconut oil mixture and whiz to a paste; stir this into the nut mixture in the bowl

4

Scatter the rest of the coconut on a large plate; taking 1 tablespoon of the cashew-date paste at a time, roll into balls; roll in the desiccated coconut to coat and chill covered for about 1 hour until firm

Nutrition Facts

16 servings

Serving size