Vanilla Bean Cashew Balls

By Chef: Alexandra Dawson
Posted: January 19, 2017


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Virtuous bites of raw cashew, naturally sweetening medjool date, and gluten-free tigernut flour, with an heir of indulgence. Almost sugar cookie dough-like in taste, this late night snack recipe is perfect on its own or rolled in maca powder, cacao, or bee pollen. Enjoy along or serve with a piping hot mug of tea.

Yield: 12 balls


  • 1 ¾ cups raw cashews
  • 1 cup tigernut flour
  • ½ cup shredded coconut
  • 6 medjool dates, pitted
  • beans from 1 vanilla bean
  • 1 tablespoon apricot preserve (RFR tip — you could also use soaked and pureed dried apricots)


  1. In a small bowl, soak raw cashews in warm water for 1 hour, or until cashews are very soft. Drain.
  2. In a food processor fitted with an S-blade pulse cashews, tigernut flour, coconut, dates, vanilla bean, and apricot preserve until mixture forms a smooth and dough-like consistency.
  3. Using a standard ice cream scooper, scoop dough into balls.
  4. Place in air-tight tupperware and refrigerate for up to one week, grabbing and munching as desired. Enjoy!
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