Ingredients:
2 Cups Raw Cashews
1 Cup Oats - Use Gluten Free Oats for GF Cookie Dough Balls
1/2 teaspoon Salt
3 Tablespoons Agave Nectar
3 Tablespoons Real Maple Syrup
1 and a 1/2 Tablespoon Vanilla Extract
1/2 Cup Dark Chocolate Chips
2 Cups Raw Cashews
1 Cup Oats - Use Gluten Free Oats for GF Cookie Dough Balls
1/2 teaspoon Salt
3 Tablespoons Agave Nectar
3 Tablespoons Real Maple Syrup
1 and a 1/2 Tablespoon Vanilla Extract
1/2 Cup Dark Chocolate Chips
Directions:
Mix Cashews, oats, salt and cinnamon in a powerful blender or food processor until finely blended. Add Agave nectar, maple syrup and vanilla extract to the dry ingredients.
Mix together until it resembles cookie dough, then fold in chocolate chips.
Mix Cashews, oats, salt and cinnamon in a powerful blender or food processor until finely blended. Add Agave nectar, maple syrup and vanilla extract to the dry ingredients.
Mix together until it resembles cookie dough, then fold in chocolate chips.
Form into medium sized balls, place in a parchment lined container and put in refrigerator for at least one hour and either eat or store for later.
Makes at least 2 Dozen Balls