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Cashews are a great source of monounsaturated fats, antioxidants, and magnesium. Anti-inflammatory properties and more antioxidants galore from nature’s candy ‘raspberries.’


  • 70g (½ cup) cashew nuts (nut-free below)
  • 80g (1 cup) desiccated coconut
  • ½ cup frozen raspberries
  • 2 tablespoons sweetener (rice malt syrup or maple syrup)
  • Zest of one lemon (optional)
  • ¼ cup extra desiccated coconut to roll them in



  • Grind your cashew nuts in a food processor
  • Add the coconut, raspberries, sweetener and optional lemon zest
  • Mix to combine
  • Roll into balls and then roll in more coconut if you like
  • Store in the freezer and serve from frozen. Enjoy!



  • Nut-free – Substitute the cashews with toasted sunflower seeds or rolled oats (grind as you would the nuts).
  • Low-fructose – Choose rice malt syrup as your sweetener.
  • Choc-raspberry – Can’t help but want chocolate? Add a tablespoon of cacao to make them choc-raspberry.


Store and serve

  • As with any raw treat, these don’t hold up to heat well. I always store them in the freezer and if packing in a lunchbox, pack from frozen and against and ice brick.


To find more recipes and Michele’s Low Sugar Lifestyle 28 day online program, visit www.ahealthyview.com


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