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Masala Nuts and Seeds Cups

Course Dessert, Snack
Cuisine Gluten free, vegan
Prep Time 20 minutes
Servings 12 cups
Author Carolina Jantac, MS, RD, LD

Ingredients

  • ½ cup of raw cashews
  • ½ cup of roasted sunflower seeds
  • 1 teaspoon of cinnamon
  • ½ teaspoon of powdered ginger
  • ¼ teaspoon of ground cardamom
  • ½ cup of shredded unsweetened coconut
  • ¼ cup of currants
  • 2 tablespoons of Once Again Creamy Almond Butter
  • 2 tablespoons of honey
  • ¼ cup applesauce
  • 1 tablespoon of ground flaxseeds

Instructions

  1. Add all ingredients to a food processor, except for the currants. Once well mixed (do not over process), add in the currants and mix again.
  2. Then distribute the mixture evenly among 12 mini-muffin cups and refrigerate to set.
  3. You may place the bites in the freezer for 20 minutes for quicker results. Keep these delights in the refrigerator for up to 2 weeks.

Recipe Notes

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