Cashew nut bliss balls are easy to make, easy to store and perfect for snacks.
Occasionally a couple of bliss balls will end up as speedy replacement breakfast, they travel well, can be kept in the fridge for up to 2 weeks and stored in the freezer for longer. Cashew bliss balls are ideal for the 11 o’clock and 3 pm I just need something and reaching for a cashew bliss ball means you aren’t grabbing a chocolate bar or eyeing up the office cake and biscuit stash. Or if like we do, you work from home you don’t raid the kid’s snacks or stand with the fridge door open wondering how much hummus is too much hummus (if there is such a thing as too much hummus?).
The cashew nut bliss balls are gluten free and vegan.
Cashew nut bliss balls
Makes about around 20 x 30g balls
Ingredients
150g cashew nuts
100g desiccated coconut
1 tsp. vanilla extract
100g cashew butter
150g dates, de-stoned
Method
Add all the ingredients to a food processor and blend until a smooth mix is created. The mix should bind together when squeezed in your hands. We weigh the mix into 30g pieces and then roll these between our hands to form a ball.
Alternatively, if you are short of time, you can line a small loaf tin with greaseproof baking paper and smooth the cashew nut bliss ball mix into it, pop in the fridge until firm and them slice the slab into small chunks.
Store in fridge and freezer safe pots with a lid.
When it is really hot outside we like to eat the bliss balls straight from the freezer, without waiting for them to defrost.
