I had a fit of late night baking, as I have been a little slack in the new recipe department (on here...been manic elsewhere!) and this is the rather delicious result. I had everthing on hand and I have to say almost any nut or seed would suffice, but don’t take my word for it, give them a whirl.
- 300 g cashews
- 50 g Coconut - Sugar coconut sugar BUY
- 30 g honey
- 1 large egg
- 1 tsp baking powder
- 2 tsp Vanilla - Bean Paste vanilla bean paste BUY
- Pinch Pink Salt Flakes pink salt flakes BUY
- 30 g Coconut - Shredded shredded coconut BUY
- 100 g dried cherries or cranberries
Place cashews onto a paper lined tray and into a cold oven set to 200°C. Toast for 10 minutes. Remove nuts from oven and cool slightly. Reduce oven temperature to 170°C.
Place 250g of the roasted cashews into TM bowl and blend 30 sec/speed 10 stopping to scrape down sides of bowl as needed.
Add sugar and honey and bend 10 sec/speed 8.
Add egg, baking powder, vanilla and salt and blend 10 sec/speed 8.
Add remaining cashews and coconut. Blend 6 sec/speed 6.
Stir cherries or craisins through using your spatula. Scrape mixture out of the TM bowl and place into the fridge for 10-15 minutes.
Scoop mixture into tablespoon sized balls onto a lined tray approximately 10-12 cm apart.
Bake 10 minutes until golden and fragrant. Cool on baking tray before transferring to wire rack.
I added 50g cacao nibs with the cherries, you could add the same amount of chocolate chips as desired.