Cashew Butter Protein Balls
Prep time
Total time
Serves: 12
  • ¾ cup raw cashews
  • 2 tablespoons coconut oil, melted, plus extra if necessary
  • ⅓ cup almond flour
  • ⅓ cup unsweetened shredded coconut
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons water
  • ½ cup chopped dried cranberries (or cherries)
How To Make
  1. Place the cashews in a large bowl and cover them with hot water. Let the cashews soak in hot water for 15 minutes, then drain the cashews thoroughly.
  2. Place the soaked cashews in the bowl of your high-speed blender and process for a few minutes until you get a very thick paste. You will need to stop the blender and scrape down the sides of your blender every once in a while. Add in the melted coconut oil and process a bit more until you get a thick but smooth cashew butter. If needed, add a bit more coconut oil until you get the texture required.
  3. In a large bowl, combine the cashew butter, almond flour, unsweetened shredded coconut, ground cinnamon, vanilla extract and water and mix until you get a homogeneous mixture, much like the texture of cookie dough.
  4. Gently fold in the dried cranberries until they are evenly distributed between the dough.
  5. Scoop one tablespoon of dough and roll it into a small ball between your palms. Repeat until all the mixture is used up. You should be able to get 12 protein balls.
  6. Eat immediately or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to a month.
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