Uploaded April 2026 | Updated September 2026, 3 weeks ago
This nourishing treat from @thegirlfrienddoctor is sure to please any crowd, and it’s officially one of our favs. If you are sensitive to almonds and cashews, or looking to cut back on oxalates in your diet, you can substitute with macadamia nuts, walnuts, and coconut flour (just be sure to add a little more coconut oil/butter if you plan to swap flours😉).
Ingredients:
½ cup raw cashews
¼ cup almond flour
3 tablespoons coconut butter, divided
1 tablespoon coconut oil
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
½ teaspoon cardamom
½ teaspoon ground ginger
2 dates, pitted
Directions:
In a food processor, add cashews and pulse until ground. Then add almond flour, 1½ tablespoons coconut butter (reserve remaining), coconut oil, vanilla, lemon zest, cardamom, ginger, and dates. Blend until completely combined into a malleable consistency.
Roll into 2 to 3 inch balls, and set aside. Gently heat remaining coconut butter (just until it’s liquid consistency, be careful not to burn) in the microwave or in a small pot on the stove.
Drizzle coconut butter over the cashew balls, let rest for 15 minutes or until coconut butter cools.
#AncestralNutritionFoundation #ancestralliving #ancestraldiet #nutrientdense #realfoodrecipes #wholefoodingredients #traditionalfoods #healingfoods #homemadegoodness #fromscratchcooking #ancestraldessert #healthytreats #cashewrecipes #cardamomrecipes #gingerrecipes #coconutbutter #grainfreegoodness #naturalsweets #wellnessthroughfood #foodasmedicine
This nourishing treat from @thegirlfrienddoctor is sure to please any crowd, and it’s officially one of our favs. If you are sensitive to almonds and cashews, or looking to cut back on oxalates in your diet, you can substitute with macadamia nuts, walnuts, and coconut flour (just be sure to add a little more coconut oil/butter if you plan to swap flours😉).
Ingredients:
½ cup raw cashews
¼ cup almond flour
3 tablespoons coconut butter, divided
1 tablespoon coconut oil
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
½ teaspoon cardamom
½ teaspoon ground ginger
2 dates, pitted
Directions:
In a food processor, add cashews and pulse until ground. Then add almond flour, 1½ tablespoons coconut butter (reserve remaining), coconut oil, vanilla, lemon zest, cardamom, ginger, and dates. Blend until completely combined into a malleable consistency.
Roll into 2 to 3 inch balls, and set aside. Gently heat remaining coconut butter (just until it’s liquid consistency, be careful not to burn) in the microwave or in a small pot on the stove.
Drizzle coconut butter over the cashew balls, let rest for 15 minutes or until coconut butter cools.
#AncestralNutritionFoundation #ancestralliving #ancestraldiet #nutrientdense #realfoodrecipes #wholefoodingredients #traditionalfoods #healingfoods #homemadegoodness #fromscratchcooking #ancestraldessert #healthytreats #cashewrecipes #cardamomrecipes #gingerrecipes #coconutbutter #grainfreegoodness #naturalsweets #wellnessthroughfood #foodasmedicine
