tropical treat balls
INGREDIENTS
1 cup sunflower seed butter or cashew butter
1/4 cup dried pineapple, finely diced
1/4 cup dried mango, finely diced
1/8 cup chia seeds
1/4 cup dried fig paste or finely minced dried figs
1 Tbsp coconut milk
2 Tbsp coconut oil
1 pinch of coconut sugar
1/4 cup shredded coconut
DIRECTIONS
Place shredded coconut in bowl and set aside. Finely mince the dried pineapple and mango and toss
into food processor with all remaining ingredients. Pulse until well mixed but not runny (the heat
from the friction of the food processor can cause the coconut oil and sunflower butter to become
more viscous). Create 1-inch balls with your hands and roll in oats until they are completely covered
(gloves can be worn). Store in refrigerator in an airtight container. These will keep for 10 days.
anti-Inflammatory snack balls
INGREDIENTS
1 cup cashew butter
1 tsp maca powder
1 Tbsp shelled hemp seed
1 Tbsp dried kale or seaweed powder
1/2 cup dried tart cherries, finely minced
1 tsp organic maple syrup
1 tsp turmeric
1 cup uncooked oats
DIRECTIONS
Place oats in a bowl and set aside. Finely mince the cherries and toss into food proces-sor
with all remaining ingredients. Pulse until well mixed but not runny (the heat from
the friction of the food processor can cause the cashew butter to become more viscous).
Create 1-inch balls with your hands and roll in oats until they are completely covered
(gloves can be worn). Store in refrigerator in an airtight container for up to 10 days.
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