1 c soaked raw cashews
2 T raw agave or brown rice syrup
1 T matcha (pure green tea)
¼ c fine shredded coconut flakes, unsweetened
Drain the cashews and rinse a few times over. In a food processor add all the ingredients. When a thick paste has been formed roll into balls.
They are softer at room temperature but have richer, creamier flavor. Only keep refrigerated to store.
ABOUT THE AUTHOR:
Known for her attention to detail, challenging practices and poetic integration of yoga philosophy, Sara provides students with a rich experience for growth physically and mentally. There is always an aim for movement in class; be it a pinnacle pose, working a key action, or contemplating a specific theme. Check her out on yogavibes.com or in Chicago at yogaview. Sara has been a committed student to yoga since 1999. She holds teaching certifications since 2004 and continually studies under Noah Maze of YogaMaze and local Iyengar teachers. She’s a mother, a hiker, and a plant-based dynamo in the kitchen. Visit Sara at abalancedpractice.com