By Tanya Kawecki
Per ball: 13g Carb / 2g Protein / 6g Fat
1 1/2 C. (168g) Unsalted roasted cashews
2 C. (320g) Dried apricots
2 (48g) Dried medjool dates, pitted
1 C. (80g) Dried unsweetened coconut
1/3 C. (44g) Roasted, salted sunflower nuts (aka the seeds, shelled)
2 TB (40g) Vegan apple honee (or agave syrup)
1 TB(15g) Fresh squeezed lemon juice
2 tsp (4g) Fresh grated ginger root
1/2 tsp Lemon zest
2 tsp Chamomile flowers (looseleaf tea is fine)*
1-2 tsp Coconut sugar
* optional, to taste
1 tsp Turmeric
1/4 tsp Ceylon cinnamon
1/8 tsp (pinch) Nutmeg, ground
1/8 tsp (pinch) Cayenne
Combine spices and put aside.
Put cashews in a food processor and process until finely chopped. Empty into a large bowl.
Process dried apricots and dates together. Empty into bowl with cashews.
Process dried coconut and sunflower seeds together. Empty into bowl with cashews and dried apricots.
Add apple honee, lemon juice, ginger, lemon zest, chamomile flowers, and spice blend to bowl with all other ingredients.
Using your hands, form mixture into ping-pong sized balls. Dust with coconut sugar if desired. Makes 25.
Enjoy fresh! Cool is great, too. Store in a covered glass container in the fridge up to a week.
Notes: Sunny-bright, and earthy-sweet with a bit of a kick! One or two of these WFPB bites are all you need for a highly nutritious, well-balanced energy boost on the go!
Recipe Nutrition Highlights - (20% or more adult RDI/DV of following nutrients)
Potassium: Dried apricots, cashews, dried dates, dried coconut, sunflower nuts, ginger
Oleic, linoleic, & palmitoleic fatty acids: Dried coconut, sunflower nuts, cashews
Iron: Cashews, sunflower nuts, dried apricots, apple honey
Copper: Sunflower nuts, cashews, dried dates
Manganese: Sunflower nuts, cashews
Selenium: Sunflower nuts, cashews
Vitamin E: Sunflower nuts
Folate: Sunflower nuts
Protein sources: Sunflower nuts, cashews, dried coconut