Updated: Jun 30, 2022
So satisfying yet so good for you! Perfect as a snack or pre or post workout treat (you’ll be looking for an excuse to work out!).
Great for ...
Cashew nuts have a lower fat content and a higher protein content than any other nut, and contains all the essential amino acids (the building blocks of protein). Therefore these balls are an ideal pre/post workout or midday snack for those wanting to maintain their weight as they increase satiety – helping keep you feeling fuller for longer!
Supercharge your health:
These little balls are packed with all the essential amino acids your body requires for immune health, the production of hormones, and cell growth and repair. The coconuts contain health promoting medium chain fatty acids, and are an excellent source of many minerals, such as copper, manganese, zinc and selenium.
1 cup cashew nut butter (make your own or buy in a jar)* 1/2 cup porridge oat flour** 1/2 cup desiccated coconut, plus extra to roll each ball in 1/4 cup vanilla protein powder (Sunwarrior protein powder works well) 1/4 cup dried soft apricots 2 tbsp maple syrup
* To make your own cashew nut butter, simply put cashews in a food processor on high speed for 10 -12 minutes until smooth. It may become a ball, in which case break it up a couple of times until it has smoothed out. If you have a high speed blender (e.g. a vitamix) you can reduce this time to about 3 -5 minutes. If using a vitamix to make nut butters, you must ensure you put in a good quantity of nuts (i.e. at least 2 cups) because of the shape of the vitamix container.
**(to make oat flour, simply place oats in a vitamix or blender until ground into flour consistency)
Preheat oven to 200 degrees Celsius.
Place apricots in food processor and pulse until very finely chopped.
Now, using your hands, combine all ingredients, including the apricots in a large bowl until fully mixed.
Still using your hands, roll the mixture into balls (around the size of golf balls).
Roll each ball in some desiccated coconut to cover.
Place on a baking tray lined with parchment paper.
Place in oven for 5 minutes or until lightly browned (sometimes I even eat them raw!).
Store in an airtight container in the fridge for 5 days.