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Cardamom Cashew Fat Bombs
Background info: Human beings have been making “fat bombs” long before the keto diet arrived on the scene:
For thousands of years, Indigenous cultures, like the Inuit, who prized muktuk (whale blubber) and the Great Plains Nations (who preferred older game, due to higher fat content), have depended on these nutrient-dense, animal foods for daily sustenance and survival. As Dr. Weston A. Price discovered during his 50k mile global trek, tooth decay and other health conditions, like cardiovascular disease, was rare in traditional cultures that consumed large amounts of saturated fat, game and seafood.
Today, though the saturated fat debate continues, new research has begun to question the strict mindset around consuming saturated fats (originally inspired by Ancel Keys’ famous study), with many scientists arguing that global dietary recommendations need to be revisited.
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These cardamom cashew fat bombs are sure to beat those sugar cravings. Whip them up in only 20 minutes and enjoy! Just remember to make a few extra – they’re so delicious everyone is sure to want one.
Serves 2 (plus leftovers)
Ingredients
- ½ cup raw cashews
- ¼ cup almond flour
- 3 tablespoons coconut butter, divided
- 1 tablespoon coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- ½ teaspoon cardamom
- ½ teaspoon ground ginger
- 2 dates, pitted
Directions
In a food processor, add cashews and pulse until ground. Then add almond flour, 1½ tablespoons coconut butter (reserve remaining), coconut oil, vanilla, lemon zest, cardamom, ginger, and dates. Blend until completely combined into a malleable consistency.
Roll into 2 to 3 inch balls, and set aside. Gently heat remaining coconut butter (just until it’s liquid consistency, be careful not to burn) in the microwave or in a small pot on the stove.
Drizzle coconut butter over the cashew balls, let rest for 15 minutes or until coconut butter cools.
Reprinted with permission from drannacabeca.com.
Published in the Price-Pottenger Journal of Health & Healing
Fall 2022 | Volume 46, Number 3
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