1 cup roasted cashews
1/2 cup dried cranberries
6 pitted medjool dates
3 tbsp rice malt syrup: Can be substituted for honey if not vegan.
2 tsp almond butter: Any nut butter can be used instead.
1 tsp vanilla essence
1 tbsp vegan vanilla protein: I used Happy Way's one.
1 tbsp flax meal: If you dont have flax meal, simply blend up some flax seeds!
1/4 cup vegan white chocolate: I used a mixture of loving earth's and pana organic.
2 tbsp coconut oil: Make sure it's melted.
How to make:
Using a food processor, add all the cashews and blend a grainy consistency. Be sure not to blend into a nut butter.
Add in the remaining ingredients (except for the white chocolate and coconut oil) and blend for about 20 seconds, until the mixture can clump nicely together.
Line a baking tray or plate with baking paper.
Roll the mixture into your desired shape and place on the tray.
Set in fridge for about 5 minutes.
While the balls are setting, melt the white chocolate with coconut oil in the microwave or over stovetop.
Once the balls have set, drizzle the white chocolate and coconut oil mixture over each ball.
Set in the fridge for a further 5 mins. Enjoy!
If the mixture is too dry (or not sticking) after mixing all the ingredients, add teaspoons of rice malt syrup until the desired consistency.
These balls can stay in the fridge for up to 2 weeks. I do not recommend to freeze.
If you do decide to try this recipe (which I highly recommended, as they're delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy energy ball making!