coconut cranberry pecan balls

29 Mar

These are the new favorite food in our house.

They are also from my new favorite cookbook and vegan lent inspiration, Clean Food by Terry Waters.

Willa actually made them first and brought them to the gym as a post-run snack. They made the best snack ever!

They remind me a lot of Larabars….but even better since you can make them in your own home.

They beg to be played with. I think dried cherries would be delicious and dates would be tasty too. For the nuts, cashews might be an interesting option. I’m sure you could swap out nut butters, but I really like the almond butter in this one. I actually made my own almond butter. I used this recipe as my inspiration, but I just used plain roasted almonds and salt.  Ashley’s other nut butters are delicious though – you should check them out.

Maybe some chunks of chocolate would be welcomed? Hmmm…

I have found it’s hard to eat just one of these. However, I’m always completely satisfied after two. They are full of satiating ingredients and do a great job of taming my sweet tooth and my growling stomach.

These treats are a great afternoon snack or a healthy dessert. They taste even better after a hard workout, but I won’t hold it against you if you eat one for breakfast or just because.

Enjoy!

Coconut Cranberry Pecan Balls

from Clean Food by Terry Waters

Makes 20-24 balls

Ingredients:

1/2 cup shredded unsweetened dried coconut

1 1/2 cups toasted pecans

1 cup dried cranberries

1/2 cup almond butter

1/2 cup maple syrup

To toast the pecans, you can either put them in a dry skillet on the stovetop on medium low heat until fragrant or pop them in a 350 degree oven for 10 minutes. I suggest toasting a few extras for your oatmeal in the morning – it’s awesome.

Place the coconut in a small bowl and set aside.

Add all of the other ingredients to a food processor and process to form a stiff paste.  Taking a heaping tablespoon of dough at a time, form into balls with your hands and roll in the coconut.  Store in an airtight container.

I kept them in the fridge for more than a week and they’re still good!

Oh, and they’re vegan! Shhh….

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3 Responses to “coconut cranberry pecan balls”

  1. Willa March 29, 2011 at 8:27 am #

    Totally addicting.

  2. Anthony March 29, 2011 at 2:16 pm #

    All of your ingredients are my favorite! I wanna have a bite!
    For more interesting recipes, check at:
    http://www.fourgreensteps.com/community/recipes
    Hope you find recipes that you like!

Trackbacks/Pingbacks

  1. Brown Butter Madeleines and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog - March 30, 2011

    […] Coconut cranberry pecan balls, Indonesian chicken, vinegar-marinated roast chicken, brown butter madeleines, quinoa corn chowder, and roast chicken sandwich with pickled marmalade. » Brown Butter Madeleines and Recipe Roundup » Print Version // » Leave a Comment Click here to cancel reply. […]

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