Ingredients
-
100 g unsalted Cashew
-
10 Medjool Dates
-
½ teaspoon pure Vanilla Extract
-
Generous pinch of Sea Salt
Directions
Steps
|
1
Done
|
Line a baking tray with baking paper. |
|
2
Done
|
Place the cashews in a food processor and process until crumbly. |
|
3
Done
|
Add the dates, vanilla and salt and process until well combined. The mixture should be a little sticky. If it is too thick, add 1–2 tablespoons of water. |
|
4
Done
|
Scoop out 1 heaped tablespoon of the mixture and roll into a ball using wet hands. |
|
5
Done
|
Place the balls on the lined baking tray and refrigerate for 30 minutes. |
|
6
Done
|
Serve. Store in an airtight container in the refrigerator for up to a week. |
