Thanks to everyone who commented for a chance to win the free download for the Vegan Delish app! The winner was LV, who said…
I’m always on the lookout for inspiration in cooking! Sometimes I’m just not very creative.
Congrats! Be on the lookout for more give-a-ways! (There are at least two book reviews/give-a-ways coming, and maybe more!)
Today, I’m sharing another recipe to help use up the never ending supply of almond pulp you probably have hogging valuable space in your freezer. No? Well, I do! I need to dehydrate some SOOOOO bad! That’s a weekend plan 😉 And, bonus, it uses my favorite nut butter…cashew!
Vanilla Cashew Butter Balls
1/4-1/2 c cashew butter, softened
2 TBSP date paste
1/4 c almond meal/flour
1 tsp vanilla extract
Vanilla powder (optional)
Stevia or other additional sweetener (optional)
Add all ingredients to a bowl and mix until combined. Scoop into balls and sprinkle with vanilla powder. Store in the refrigerator or freezer.
Cashew Butter: If you’re cashew butter is stiff and/or dry, heat it up. It heats up beautifully and will be nice and creamy again in no time. [Of course, if you can’t eat cashews, don’t have/like cashew butter, use something else :-)]
Vanilla powder: What’s vanilla powder? It’s just just ground vanilla bean and/or pod. It’s a lot stronger than extract, so be cautious before you dump it into something if you’re new to the product.
Optional Sweetener: I gave my mix a little squirt of liquid stevia, but it didn’t make much difference in the sweetness. You might want to try some maple syrup (You may need to increase you almond meal due to the extra liquid.) or some coconut sugar (You might have to loosen the mixture with a tiny splash of non-dairy milk or water to counteract the extra dry ingredient.) I can see these rolled in sugar, too. Yum!