Notes: Store in an airtight container and refrigerate for up to 7 days. If using buckwheat flour you may need the greater quantity of coconut nectar.
Allergens: Nuts (almonds/cashew).[/vc_message][/vc_column][vc_column][vc_row_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
Ingredients
100g dried blueberries
75g tigernut flour or buckwheat flour
75g ground almonds
35g buckwheat groats or sunflower seeds
25-35g coconut nectar
25g cashew butter
25g melted coconut oil
1 tbsp lemon juice
1 tsp cinnamon
1 tsp vanilla bean paste (or essences)
Large pinch salt
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Method
- Place all the ingredients into a food processor and blend until a fine and tacky consistency that sticks together. If it is not sticking together re-blend with a little extra coconut oil.
- Shape and roll the mixture into balls approximately 25-30g each and refrigerate to firm up before serving.
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