beverage. Although it comes in three different flavors, I was particularly intrigued by the Toasted Coconut & Cashew flavor. Toasted coconut and cashews in a delicious, creamy beverage- how can you go wrong?
I wanted to create a dish that would perfectly complement the Silk Nutchello so I decided to try my hand at a bliss ball recipe. I have to say, I am so glad I did because they turned out amazing! My Coconut Cashew Bliss Balls are made with only a few wholesome ingredients and come together in minutes. They have no added sugar but instead are sweetened naturally with dates. Plus, they’re dairy- and gluten-free. You can make a whole batch and store them in the fridge for about a week (but I doubt they’ll last that long!).
First, I pureed cashews, dates and shredded unsweetened coconut in a food processor until finely ground. Then I streamed in a little coconut oil and water until the mixture looked like wet sand.
These Coconut Cashew Bliss Balls are the perfect accompaniment to the Toasted Coconut & Cashew Silk Nutchello. Do you get tired, cranky and hungry (or hangry, as I like to call it) in the late afternoon? Around 3 pm is usually when I get hangry and starting looking around for something to snack on. Don’t fall for the vending machine trap. The next time you’re in this situation, dive into one of these nutrient-dense bliss balls instead. It will satisfy a serious sweet craving and it will make you feel like you’re indulging even though you’re not. Enjoy it with a cold glass of Silk Nutchello instead of your usual coffee, tea or soda. It’s the ultimate pause button in a glass.
Coconut and cashews come together for the perfect afternoon indulgence.
- ¾ cup unsalted cashews
- 1 cup soft, pitted Medjool dates
- ½ cup unsweetened shredded coconut plus extra for rolling
- large pinch of sea salt
- 1 tablespoon coconut oil
- 1 tablespoon water
- Pulse the cashews in a food processor several times until no large chunks remain. Add the dates, ½ cup coconut and salt and continue to process until a crumbly mixture forms. With the food processor running, pour in the coconut oil and water and process until the mixture looks like wet sand. If needed, add a little bit more water until it holds together.
- Refrigerate the mixture for about half an hour to firm up a little. Then, scoop out heaping tablespoons of the mixture and roll them into balls. Pour some shredded coconut onto a plate and roll the balls in the coconut until they are coated (I used about 2 tablespoons). Devour!