This dish contains the following allergens: Tree Nuts
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150g
cashews
175g
medjool dates
50g
desiccated coconut
50g
ground almonds
2 tbsp
coconut oil
1 tbsp
vanilla extract
Seeds from 6
cardamom pods (ground in a pestle and mortar)
2-3 tsp
ground turmeric
1 tsp
cinnamon
½ tsp
ground ginger
¼ tsp
black pepper
5.3oz
cashews
6.2oz
medjool dates
1.7oz
desiccated coconut
1.7oz
ground almonds
2 tbsp
coconut oil
1 tbsp
vanilla extract
Seeds from 6
cardamom pods (ground in a pestle and mortar)
2-3 tsp
ground turmeric
1 tsp
cinnamon
½ tsp
ground ginger
¼ tsp
black pepper
Utensils
Step 1
Add all of the ingredients to the bowl of your Ninja food processor and blend using the ‘Puree’ setting. Periodically scrape down the sides with a silicone spatula and stir before repeating again until the ingredients start to come together. The mixture will be ready to roll when you can squish some of the mixture between your fingers and it holds together without falling apart
Step 2
Take 1 tablespoon of the mixture and gently roll into a ball using the palms of your hands. Repeat until all of the mixture has been used up then place into an airtight container and refrigerate for up to 1 week. Notes: If after 4 or 5 blends you still can’t get it to come together add another tablespoon of coconut oil but do not over blend otherwise the oil will leak from the mixture!
Add all of the ingredients to the bowl of your Ninja food processor and blend using the ‘Puree’ setting. Periodically scrape down the sides with a silicone spatula and stir before repeating again until the ingredients start to come together. The mixture will be ready to roll when you can squish some of the mixture between your fingers and it holds together without falling apart
150g
cashews
175g
medjool dates
50g
desiccated coconut
50g
ground almonds
2 tbsp
coconut oil
1 tbsp
vanilla extract
Seeds from 6
cardamom pods (ground in a pestle and mortar)
2-3 tsp
ground turmeric
1 tsp
cinnamon
½ tsp
ground ginger
¼ tsp
black pepper
5.3oz
cashews
6.2oz
medjool dates
1.7oz
desiccated coconut
1.7oz
ground almonds
2 tbsp
coconut oil
1 tbsp
vanilla extract
Seeds from 6
cardamom pods (ground in a pestle and mortar)
2-3 tsp
ground turmeric
1 tsp
cinnamon
½ tsp
ground ginger
¼ tsp
black pepper
Step 2 of 2
Take 1 tablespoon of the mixture and gently roll into a ball using the palms of your hands. Repeat until all of the mixture has been used up then place into an airtight container and refrigerate for up to 1 week. Notes: If after 4 or 5 blends you still can’t get it to come together add another tablespoon of coconut oil but do not over blend otherwise the oil will leak from the mixture!
150g
cashews
175g
medjool dates
50g
desiccated coconut
50g
ground almonds
2 tbsp
coconut oil
1 tbsp
vanilla extract
Seeds from 6
cardamom pods (ground in a pestle and mortar)
2-3 tsp
ground turmeric
1 tsp
cinnamon
½ tsp
ground ginger
¼ tsp
black pepper
5.3oz
cashews
6.2oz
medjool dates
1.7oz
desiccated coconut
1.7oz
ground almonds
2 tbsp
coconut oil
1 tbsp
vanilla extract
Seeds from 6
cardamom pods (ground in a pestle and mortar)
