Known for her down-to-earth approach and delicious recipes that feature whole, nourishing, beautifying foods, Chef Cynthia Louise guides people back to real food.
1 cup soaked cashews
1 cup desiccated coconut
3 tablespoons tahini
1 teaspoon vanilla seeds
1 cup of dried dates
3 tablespoons hemp seeds
1/2 cup quinoa
1 tablespoon psyllium husks
1 tablespoon water
pinch of salt
black sesame seeds and extra coconut for rolling the balls in
1. Add all to a food processor and process until well combined. The mixture should be slightly sticky.
2. Roll the mixture into bite-sized balls and store in the fridge.
As co-author of the bestselling cookbooks, The Real Food Chef, Sweet Food Story and Real Food Kitchen with naturopath Dr Libby Weaver, Chef Cynthia has become a household name and the go-to for people looking to return to nature for their daily nutrition. Having completed her formal chef’s training at a leading Gold Coast health retreat, Chef Cynthia now lives in Bali where she regularly holds cooking and food preparation workshops and offers her expertise to those choosing to heal from lifestyle related dis-eases. Visit her at www.chefcynthialouise.com