Ingredients

The following ingredients have 4 Servings
  • 1/2 cup raw cashews
  • 1/3 cup water
  • 3 tbsp vegan cream cheese ((I use kite hill almond). See notes for subs)
  • 3 tbsp sugar ((cane, coconut or other, or use maple syrup)
  • 1/4 tsp salt
  • 4 tbsp fine almond flour
  • 1 tbsp coconut flour
  • 4 tbsp vegan powdered sugar
  • seeds from 2 cardamom pods (,crushed coarsely)
  • 1/8 tsp ground cardamom
  • 1 tsp oil or vegan butter (, omit for oilfree)

Instruction

  • Soak the cashews for atleast an hour.
  • Drain and blend with 1/3 cup water until smooth. Add the cream cheese, sugar and salt and blend again until smooth.
  • Transfer to a skillet. Use 2 tbsp water to rinse out the blender and add to the skillet. Cook over medium low heat for 10 mins, stir occasionally. The mixture will get lumpy then evenly thicken.
  • Add the flours, sugar and mix in. Continue to cook for another 10 mins.
  • Fold in the cardamom and oil and continue to cook until the mixture starts to leave the pan (see pic above).
  • Cool, then chill for an hour before shaping into balls. Coat in shredded coconut if you wish. Serve chilled.
  • Refrigerate for upto 4 days and freeze for upto a month.