Ingredients
150g cashews
50g desiccated coconut
150g pitted Medjool dates
1 Tablespoon pure maple syrup
1 Tablespoon peanut or cashew butter
1/2 teaspoon pure vanilla extract
A pinch of sea salt
1 bar of Vego vegan chocolate - melted.
Instructions In a food processor, combine the cashews and coconut and process until a fine flour forms, 30 to 60 seconds. (Don't process too long or cashews will turn to butter!)
Add the dates and process again until they are finely chopped. Add the maple syrup, nut butter, vanilla, and salt. Process until combined. The dough should stick together when you press it between your fingers. Roll it into balls and chill in the freezer for about 30 minutes.
Melt the Vego bar and drizzle over the energy balls and return to fridge to set. Then store them in an airtight container in the fridge for up to a week.
*Thank you to Frontier Foods for Collaborating with me on this post. Vego Chocolate is available nationwide.
