Roasted cashews on natural wooden table background


Simple name.

Fast easy recipe.

Delicious complex flavor.



Please use organic ingredients as much as possible. Your body will thank you.

  •  1 cup whole cashews
  • ½ cup tahini
  • ½ cup honey (this must be unpasteurized or raw honey, or dehydrated cane sugar otherwise it won’t harden)
  • ½ tsp vanilla
  • ¼ tsp Himilayan Rock salt

Blend all of the ingredients in the food processor until the cashews become a meal and all the ingredients stick together into a big ball (30-60 sec).  Form the dough into long tubes, then break off bits to roll into balls.  This recipe makes around 28-30 small balls.  Refrigerate until the balls are fairly stiff, reshape them if necessary, then roll in saucers of coconut, sesame seeds, cinnamon … OR … dip the cashew balls in melted chocolate … oh the possibilities are endless!

If you want to get really fancy, roll half the balls in black sesame seeds and half in white sesame seeds and arrange on a square platter in a checker board design.  Get even fancier by sticking a goji berry in some of them – another way to create eye, mouth and belly candy …

My personal taste favourite: covered with a thick layer of cinnamon. M-m-mmm

Cashew balls in Coconut

Find the 12 Days of Christmas Day 3 Recipe here

Find the 12 Days of Christmas Day 2 Recipe here

Find the 12 Days of Christmas Day 1 Recipe here

For more recipes just like this one, you might like my gluten and dairy free cookbooks:  Celebrations (holiday recipes), Recipes for Loving The Body You’re In and Savoury ‘n’ Sweet: Treats for Every Occasion