Cranberry, Apple and Oatmeal Snack Balls
VANESSA CLARKSON
Makes:
about 12
Preparation time:
10 minutes, plus 2 hours’ soaking (optional)
DIETARY INFO
: Dairy-free, vegetarian, vegan
Ingredients
- 80 g (2 3/4 oz/ 1/3 cup) unsalted raw cashews, preferably soaked for 2 hours beforehand, then rinsed and drained
- 70 g (2½ oz/ 2/3 cup) rolled (porridge) oats
- 55 g (2 oz/ 1/3 cup) dried cranberries
- 50 g (1 3/4 oz/ ½ cup) preservative-free dried apple
- 4 soft medjool dates, pitted
- 60 ml (2 fl oz/ ¼ cup) coconut oil, melted and cooled
- ½ teaspoon ground cinnamon
Method
- Put all the ingredients in a food processor, and whiz until the mixture gets clumpy.
- Empty into a bowl, and shape into golf-sized balls using your hands.
- Store in an airtight container in a cool place or the refrigerator (although they’ll be quite firm if kept this way).
For little ones: Try shaping into fingers for easier gripping.
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I'm a mother, dietitian, cook, writer and I'm passionate about nourishing families with plant-based whole foods eating. I have just released my first book - 'Real Food For Babies And Toddlers'. Originally from the UK, I now live, work and write on the beautiful Mornington Peninsula in Victoria, Australia.