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