Once December hits, the desire to give and share with others shines as I spend more time in the kitchen.
I’m sharing this recipe, but I wish you could come to my house and we could make them together.
If you could, please share a line or two about what it is you like to share at Christmas time. For me it has become a time to share myself through serving others and giving thoughtful homemade goodies that promote health and satiety, and also proclaiming God’s goodness in our lives.
I’ve made these every year for the past several years, and they’ve never failed to be a “wow” on cookie trays. It’s that healthy break away from tradition during Christmas time.
For all my recipes that I post I try to be specific about organic ingredients. Certain foods are worse than others when it comes to pesticide residues or genetically modified ingredients. So, where you see “organic” know that it is with true intention so that your healthy treat is truly healthy. I think it’s important for all nuts and seeds to be organic, but I know they are not easily obtained, so In some instances, I do not make note about organics.
1 cup cashews, soaked for a couple of hours (organic if possible–can be hard to find)
1-1/2 cup organic pitted dates, soaked 10 minutes ( like the big soft medjool dates)
1/4 cup raw organic pumpkin seeds
1/8 teaspoon sea salt (I like RealSalt by Redmond)
2 tablespoons organic dried cranberries
1/4 cup organic unsweetened shredded coconut
1/4 cup sliced almond or roughly chopped pistachios (almonds used in the pictures)
Zest of 1 organic orange
1 tablespoon vanilla powder (optional)
Pinch matcha green tea (optional)
1 tablespoon organic extra virgin coconut oil, soft or melted
Once cashews and dates have soaked, drain them. Process in your food processor until uniform; mixture will form a ball. Break it apart and pulse again if necessary.
Lightly toast the pumpkin seeds with the sea salt in a small saute pan. (omit this step to make it completely raw, but add the sea salt to the processor) Toasting the pumpkin seeds with salt intensifies the mixed flavors of sweet and salty in a little bite of yum.
Add all remaining ingredients to the food processor and pulse to mix, keeping the integrity of the nuts and seeds.
Form into balls. I like to be careful not to press to hard so that the nutty and fruity bits show through.
Refrigerate or freeze to store. These are best if kept cold up til serving time.
- A gift worth giving
Fit For the Kitchen 