Coconut Cashew Snowballs

Hello…it’s me….

No, not Adele. It’s me. The person who should be updating this blog more regularly, but hasn’t had time to do so in FOREVER.

I’ve been super busy, teaching, doing demos, celebrating turning 30-yes, 30!- and oh…having strep, bronchitis and pneumonia. No big deal. Not a busy November/December at all. And I know…Christmas is a week away. Don’t get me thinking about all those parties I still have and all that shopping I have yet to start. 

….is it too early for a drink?

I am SO looking forward to a little break between now and the New Year. No classes til the end of January, lots of clients traveling and only a few group lessons lined up for the next couple of weeks. It’s a Christmas miracle! I HOPE this week give me some time to myself in my kitchen to whip up some new stuff 🙂

In the meantime, enjoy this simple, festive little recipe I demoed at the Sudbury Holiday Stroll last weekend, where kids decorated these delicious little coconut balls. I was shocked at how much kids under the age of 5 LOVED everything I demoed that day. But across the board, moms, dads and children all enjoyed these easy coconut balls the best. They are almost embarrassingly easy to make, but very cute for last minute holiday parties. And exceedingly healthier than almost anything else you will eat this Christmas season!

1 1/2 cups raw cashew

1 1/2 cups shredded coconut, plus more for coating

4 tbsp maple syrup

2 tbsp coconut oil

1 tsp pure vanilla

Zest and juice of one lemon

• Pulse cashews in a food processor until a fine meal is formed
• Add all remaining ingredients and pulse again until a dough is formed
• Shape into balls, roll in shredded coconut (or sprinkles) then let set in the fridge for at least a half hour