Chocolate Cashew Oat Balls

Hi friends, it has been quite a while since I have posted. I travelled quite a bit last month for work and also celebrated all three of my girls birthdays. During that time, I created this amazing sugar free treat. I was desperately wanting a reeses peanutbutter cup, but I can’t have most of the ingredients. That doesn’t usually stop me from figuring out something similar. So, that’s just what I did. I can’t eat peanuts, so I made these with cashews instead. These are so good that I ate WAY too many!! 🙂 Below, I have given you a nut free option as I know not all of my followers can have nuts. I do my best to take care of you all! Enjoy these amazing and simple to make chocolate cashew oat balls.

The holidays are almost upon us. I absolutely LOVE this time of year and so do my girls. We have many fun traditions that we look forward to every year. More to come on all of that soon. Happy Friday everyone!

Chocolate Cashew Oat Balls

1 C Gluten Free oats
1 C Cashew butter or Sunflower seed butter
1 t Vanilla
3 T Flax meal
4 Packets stevia or 4 T of your favorite dry sweetener
1 T Water
1 C Enjoy life chocolate chips or Pascha Sugar Free Chocolate
1 T Coconut oil or spectrum shortening

In a food processor or high powered blender, blend the oats until they are a coarse powder. Then add the cashew or sunflower seed butter, vanilla, flax meal, stevia, and water. Blend until well combined. The “dough” should come together easily when you pack it together. Using a small cookie scoop, make balls out of the dough and then place them on a sheet of parchment paper, then set aside.
In a small microwave safe bowl, cook the chocolate chips and coconut oil or spectrum shortening on high for 1 minute. Carefully take the bowl out and mix with a spoon. At this point if I mix the chocolate together it all melts. If yours isn’t quite ready to all be melted then keep microwaving at 30 second increments, stirring in between, until the chocolate is melted. Be sure to not over cook or the chocolate will burn. You can also do this is in a double boiler but it takes longer. Using two spoons, pick up the balls one at a time dropping them in the chocolate mix. Use the two spoons to roll the bolls around until they are fully covered in chocolate. Then, use one spoon to scoop the now chocolate ball back onto the parchment paper. Repeat with each ball until they are all covered in chocolate. Place the cookie sheet in the refrigerator until the chocolate is firm. Store in an airtight container in the refrigerator or freezer. Enjoy!

umpalaRAIN Sunflower Seed Butter

Sunflower Seed Butter

4 C Raw sunflower seeds
1 t Salt
3 T Maple syrup
Olive oil

Put all sunflower seeds into a large pan and roast them until golden brown. Once the sunflower seeds have been roasted, place them in a food processor and blend until coarse. Then leave them for 5 minutes to let the oils come out of the seeds which make the butter later. Process again for 1-2 minutes and then let sit for 5 minutes again. Repeat until the seeds begin to clump together and are oily. Then add the salt and maple syrup and process again. Slowly begin to add olive oil as the processor is running until the sunbutter reaches your desired consistency. Enjoy!

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