Ever since discovering Tom & Luke’s cranberry and cashew snackaballs in New Zealand last year, I have been wanting to try a homemade version. After picking up a tub of pitted dates at the Indian specialty market yesterday, I scoured the internet for a recipe I could modify. I decided on two versions, a cranberry/cashew mixture and an apricot/ginger/cashew mixture. Both use the same base ingredients so feel free to try these with your favorite dried fruit.

Ingredients (makes 10 balls, easy to multiply!)

1/2 cup roasted, unsalted cashews
80g cup pitted dates
1 tsp coconut flour
2 Tbsp shredded unsweetened coconut flakes
3 Tbsp cranberries OR 3 Tbsp dried apricots and a large slice of crystallized ginger
dash of garam masala, cinnamon, or cocoa (optional)
1-2 tsp water, if needed

Add nuts to the food processor and pulse until fine. Then add remaining ingredients and pulse until everything is a uniform size and ingredients start to form a ball. Gradually add a tsp of water, pulsing the food processor, if needed – it won’t take much! Roll into small balls (~20g each) and enjoy!

These freeze nicely as well.