Strawberry shortcake balls

Strawberry shortcake balls

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Makes
22
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient
30g freeze-dried strawberries
80g raw cacao butter
70g cashew nut butter
150g coconut butter
200g gluten-free vegan arrowroot biscuits, crushed
30g unsweetened desiccated coconut
40ml rice malt syrup

Method

  1. In a food processor, blend the freeze-dried strawberries to a breadcrumb-like texture. Transfer to a large bowl.
  2. In a small saucepan over a low heat, add cacao butter, cashew nut butter and coconut butter. Stir until melted.
  3. Add all the remaining ingredients to the freeze-dried strawberries. Add the melted cacao-butter mixture and stir until thoroughly combined.
  4. Refrigerate the mixture for 30 minutes. Once it’s set, take a heaped tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture.
  5. Transfer the balls to an airtight container and refrigerate for 1 hour to set.
  6. They can last in an airtight container in the fridge for up to 1 week.
Tags:
wholefood
allergy-friendly
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