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CANDY CANE COOKIE DOUGH BALLS

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Candy cane meets cookie dough (and nutritious meets delicious!) in this easy no-bake holiday recipe!

These little balls of peppermint bliss are great for snacks, dessert, or even breakfast on-the-go.  They are free of gluten and processed sugar but absolutely loaded with fibre, minerals, antioxidants, protein, and healthy fats!

To get the festive reddish-pink hue, I used beetroot crystals.  Now don't get scared off here!!  Beetroot crystals add beautiful colour and amazing vitamins, minerals and antioxidants with only a mild sweet, earthy flavour.  Another option is to make chocolate peppermint bliss balls by using raw cacao powder instead.

Ingredients for 12-15 balls:

  • 1/2 cup raw cashews

  • 1/2 cup gluten-free rolled oats

  • 1/2 cup unsweetened desiccated coconut

  • 2 scoops Further Food collagen peptides (omit for vegan and add a second scoop protein powder)

  • 1 scoop Nuzest Clean Lean Just Natural or Smooth Vanilla protein powder

  • 1/4 cup organic beetroot crystals or raw cacao powder

  • 2 Tbsp white chia seeds

  • 1/4 tsp sea salt

  • 3 Tbsp coconut oil, melted

  • 1 tsp pure vanilla extract

  • 1/2 tsp pure peppermint extract

  • Lakanto sugar-free monk fruit sweetener, pure stevia, or sweetener of choice, adjusted to taste

Directions:

  1. Put cashews, oats, coconut, collagen and/or protein powder, beetroot or cacao powder, chia seeds, and sea salt into blender container.  Blend until well-ground.

  2. Add the coconut oil and vanilla and peppermint extracts. Blend until a uniform paste is created, scraping the sides and bottom with a rubber spatula as needed. Sweeten to taste.

  3. Scrape mixture onto a plate or parchment paper. Roll into balls.

Enjoy as-is or store in an airtight container in the fridge for a week, or the freezer for up to 2 months.