Ingredients
1 cup cashew butter
1/3 cup almond milk
1 cup chopped nuts, I used pecan, walnuts and almonds from Rapunzel
1/2 cup gluten-free oats
2 tsp yacon syrup
10 drops caramel stevia, from Good Good
1 tsp pure vanilla powder, from Rapunzel
1/2 tsp salt
Medhod
Chop the nuts in a food processor and put them in a large bowl. Add the gluten-free oats to the nut mix and blend well.
Add the cashew butter, almond milk, yacon syrup, caramel stevia, vanilla and salt to the food processor and let it run until the mixture is soft and silky. Stop 1-3 times to scrape the sides.
Remove the cashew butter mixture from the food processor and add to the nuts and oats. Blend with a spoon or simply use your hands. At least make sure it blends well.
Form balls, arrange them on a plate, and cool in the fridge for at least half an hour. The size of the balls is up to you. I like them rather small.
You can coat the balls with chocolate or roll them in cocoa, roasted coconut flakes, chopped nuts or dried raspberries.
The recipe is sponsored by Good Good and Rapunzel.
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