Being able to wake up a little early, hop on a bus and spend the day sliding around a mountain with dear friends is one of many reasons why I feel blessed to live in this city (to say nothing of the physical and financial capacity to enjoy such forms of recreation).
Outcrossed between an energy bar and a dessert, these no-bake, high-protein snowballs fueled our x-country foray up to Cypress today. They counterbalanced a luscious potluck of red pepper hummus, veggie curry, black bean brownies and other assorted herbivorous jollies.
Musical inspiration: Snow, The Zolas. Check out this version from a recent benefit concert rehearsal with students from the St. James Music Academy, which provides free music education for children from low-income families in the DTES.
Cranberry & cashew cream snowballs
Makes about 9 generous snowballs.
- 2 1/3 cups raw, unsalted cashews
- 1/4 cup water
- 2 cups dried cranberries
- 1/4 cup ground flax seed
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 cup peanuts, chopped finely (but not entirely powdered)
Place the cashews in a large bowl. Fill the bowl with enough water to completely cover the cashews, and soak for at least 24 hours in the fridge.
Drain, and blend in a food processor with 1/4 cup water until the consistency is creamy. Adding the cranberries, cinnamon and vanilla, blend on high speed until the berries are finely minced.
With a spatula, scoop the mixture into a large bowl and combine thoroughly with the flax seed meal. Use your hands to form 9 large (or 12 small) spheres with the dough. Thoroughly roll each sphere in a dry bowl containing the chopped peanuts.
Given the high water content, it may be desirable to refrigerate or freeze the snowballs if you aren’t planning to eat them within a day or so.