‘There are few hours in life more agreeable than the hours dedicated to the ceremony known as afternoon tea’
This is a great snack that will keep you full from teatime till supper time, as it’s high in fibre, protein and releases energy slowly. It is also nutrient dense, with copper, potassium and magnesium from the cashews and medium chain triglycerides from the coconut.
I adapted the recipe from an energy ball recipe from nutrition stripped, switching in rice syrup instead of maple syrup to lower the glycaemic index and adding cardamom to add another element of natural sweetness. With the adaptions, this tastes a little like an Indian Ladoo. A sweet Indian mithai, used for celebrations and festivals.
This recipe is good for Pitta and Kapha, as it is cooling and grounding. It is good for Kapha due to the high protein and fibre but not in excess, as I had to explain to Mr B, who tried to eat them like they were M&M’s, a few at a time.
Ingredients
Serving: 12 pieces
- 1 cup cashews
- 10 dates, soaked in hot water
- 2 Tbsp. nut butter
- ½ tsp. salt
- ½ tsp. cardamom
- 2 Tbsp. rice syrup
- 1 cup shredded unsweetened coconut
- 1 tsp. melted coconut oil
Method
- Place the cashews in a blender and pulse till crumbed
- Soak and the dates to soften and drain the water
- Add all ingredients to a blender and combine
- Roll into small balls, a tablespoons worth each and place in the freezer to firm up for 5-10 minutes
- Can be stored in the fridge or frozen for later use
