Cashew Balls in Coconut Glaze

Balls of nuts and dried fruits - one of the easiest ways to provide yourself and your loved ones with simple and tasty snacks. In this recipe, I liked the combination of dates and cashews with oatmeal and the idea to cook the icing from coconut oil. Cashew can be replaced with almonds, sunflower seeds or walnuts - any option will turn out delicious!

To make the icing turned white, vanilla powder is used in this recipe, which can be replaced with coconut flour. If you do not want to mess around with the icing, you can just sprinkle the nuts with nut crumbs (it turns out especially tasty if you chop nuts together with a pinch of salt). The key to success in making such desserts is good dates. It is best to use natural royal dates, which have a rich caramel flavor. They can be bought in most tents with nuts and dried fruits, as well as in many supermarkets.

Cashew Balls in Coconut Glaze

(8-12 balls)

The foundation:

- 2/3 cup oatmeal
- 2/3 cup cashews, soaked in water for 4 hours
- 2/3 cup pits of dates
- 1/8 tsp Himalayan salt
- 1/2 tsp. Vanilla extract or the contents of 1 vanilla pod

For the glaze:

- 2 tsp coconut oil
- 2 tbsp. spoon maple syrup or girasol syrup
- 1/8 tsp vanilla powder (you can also use coconut flour)

For the base mix in a blender or combine all the ingredients to the consistency of a dense dough. If you get too big crumb, add more dates or melted coconut oil. Roll the balls and put them in the freezer for about 20 minutes to freeze them.

For the glaze, melt the coconut oil over a low heat. Turning off the fire, mix with syrup and vanilla powder. Very quickly the consistency will look like caramel. Dip each ball in the glaze and put it in the freezer again to freeze the frosting. Then repeat a couple more times to make the glaze layer thick enough.

Finished balls can be stored in the refrigerator for about a week.