Sneak these healthy, no-bake bites onto your dessert table this winter while the family is still in town. Whether you’re celebrating Christmas or New Year’s Eve, holiday desserts don’t need to be doused in sugar to be delicious. We introduce to you: the raw vegan snowball cookie! The traditional, baked recipe calls for powdered sugar, butter and not much else (maybe an egg or two). But this version is naturally sweet and extremely nutritious. Loaded with fiber and healthy fats from whole-food ingredients, such as dates, pecans, cashews and coconut, you (and your tummy) will have no choice but to fall in love with these festive treats! Plus, they’re packed with warming spices, which are perfect to indulge on during chilly winter nights!
Makes around 20 raw vegan snowball cookies
15 medjool dates, pitted (room temperature)
1/2 cup unsweetened shredded coconut (plus more for rolling)
1/2 cup raw pecans
1/2 cup Vitacost Organic Raw Cashews
1 Tbsp. date syrup (you can also use pure maple syrup, coconut nectar or agave)
Few shakes cinnamon
Few shakes nutmeg
Dash ginger powder
Sprinkle sea salt
1. In high-speed blender or food processor, blend shredded coconut, pecans and cashews into crumbly consistency. Add remaining ingredients and blend until dough-like consistency; starting at low speed and gradually increasing speed (use tamper or spoon to mush mixture toward blades).
2. Spoon dough into bowl. Set aside.
3. In food processor or bullet blender, grind leftover shredded coconut into powder. Pour onto plate. Mold dough into balls, roll in coconut and arrange on serving dish. Place in refrigerator until ready to serve.