Ingredients
- 1/2 cup of pecans
- 1/3 cup of almond
- 10 pitted medjool dates
- 2 tablespoons of dried cranberries
- 1/4 cup of sultanas
- 1 heaped tablespoon of Linwoods Milled Chia seeds
- 1 tablespoon of Linwoods Hemp+ protein powder
- 1 tablespoon of melted coconut oil
- 1 tablespoon of orange zest
- 1 teaspoon of cinnamon powder
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground clove
- 1/4 teaspoon of ground nutmeg
For the cashew frosting:
- 1/2 cup of raw cashews soaked for at least 8 hours or overnight
- 1/2 cup of tinned coconut milk - make sure your refrigerate the can overnight in the fridge and use only the thick part which should be on top
- 3 tablespoons of maple syrup
- A dash of vanilla extract
For decoration (optional)
- Fresh red currant
- Quinoa puffs
Instructions
- Place the almonds and the pecans into a food processor and blitz until you have a coarse flour.
- Add in all the other ingredients and blitz again for at least 1 minute until you have a sticky dough when pressed between your fingers.
- Roll the mixture into balls and place them in the fridge to set while you are making the frosting.
- To make the frosting simply place all the ingredients into a blender and blend until you have a smooth and creamy consistency.
- Decorate each energy balls with about 1 teaspoon of the frosting. Top them with the red currants and the quinoa puffs (if using). Enjoy!