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Strawberry Shortcake Balls

These berry treats are great for snacks on the run.

Strawberry Shortcake Balls


Makes 22 balls

30 g (1 oz) freeze-dried strawberries
80 g (2 ¾ oz) raw cacao butter
70 g (2 ½ oz) cashew nut butter
150 g (5 ½ oz) coconut butter
200 g (7 oz) gluten-free vegan arrowroot biscuits, crushed
30 g (1 oz) unsweetened desiccated coconut
40 ml (1½ fl oz) rice malt syrup
1 teaspoon vanilla extract

In a food processor, blend the freeze-dried strawberries to a breadcrumb-like texture. Transfer to a large bowl.

In a small saucepan over a low heat, add cacao butter, cashew nut butter and coconut butter. Stir until melted.

Add all the remaining ingredients to the freeze-dried strawberries. Add the melted cacao-butter mixture and stir until thoroughly combined.

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.

Transfer the balls to an airtight container and refrigerate for 1 hour to set.

They can last in an airtight container in the fridge for up to 1 week.

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