Almond-Cashew & Chia Balance Balls by Lindsey | Dolly and Oatmeal

happy spring, friends!  i've been looking forward to saying that since basically november, and it's finally here (even though the temperature outside and sloooowly melting snow may tell a different story)!  spring has a way of having seemingly endless boundaries.  the days seem a bit more easy-breezy and free, since there aren't the confines of it getting dark at 5pm.  and the notion of a revived sense of being.  we have had little suggestions of green buds appearing on the raspberry and elderflower bushes that i planted last year which i'm sure are thoroughly confused since we had an 8-inch dump of snow last week.  i have little garlic and chive shoots popping up as well and it's giving me all the hope that the warmth is coming!

i'm not sure if this winter hit me as hard as it did because we had a baby and i essentially felt stuck inside most days.  and even though i made it a mission to take walks when it was freezing, those feelings felt quite suffocating at times.  so the impending spring weather is feeling like a release more than anything at this point, which i'm so grateful for.

it seems as though spring growth has cast its spell on our amesy as well.  at times he seems like is a completely different baby from just 2 months ago.  his curious streak is continuing with trying to grab our breakfast, put his hands in my lunch bowls, and swing, swat, and snatch anything that comes into his purview.  he's a totally wild soul and i cannot get enough of him exploring his environment and taking in his little world.

a couple weeks ago when i was still mid-cleanse, i needed something chocolatey, also something cookie-like.  while these balls are completely "grain-free" and made from primarily nuts and seeds, they taste like cookie dough!  they're slightly sweetened with a few dates and vanilla, but they have that little bite of salt at the end like a good cookie.  i love that there's no sugar high or low, nor is there any nonsense, just straight up nourishing, good-for-your-body/soul healthy fats!  there are some powdery potions in the mix as well if you're wanting that extra self-love care, if not, no worries, they'll be just as yummy :)

cheers to spring!!! xo

almond-cashew & chia balance balls | v & gf

| makes about 16 balls |

  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1 1/2 teaspoons chia seeds
  • 1 1/2 teaspoons maca powder
  • 1/2 teaspoon ashwagandha (optional)
  • 1/2 teaspoon reishi (optional)
  • 1/4 teaspoon salt
  • 4 soft pitted dates
  • 1 teaspoon pure vanilla extract
  • 1/4 cup virgin coconut oil, melted
  • cacao powder, for dusting
  • crushed dried flowers, for garnish

chocolate shell

  • 1/4 cup virgin coconut oil, melted
  • 1/4 cup cacao powder
  • 1 tablespoon coconut nectar (or maple syrup)
  • 1 1/2 teaspoons pure vanilla extract


  1. in a food processor fitted with a metal "s" blade, pulse the almonds, cashews, chia seeds, maca, ashwagandha (if using), reishi (if using), and salt until the nuts are finely ground into what looks sand-like.  then add the dates and pulse until they are broken down and incorporated.  next, add the vanilla and coconut oil and pulse until the mixture comes together in a loose ball.  transfer the mix to shallow bowl; cover with plastic wrap and refrigerate until the mixture is stiff, about 20-30 minutes.
  2. line a small baking sheet with parchment paper.  use a 1/2 tablespoon measure to form about 16 balls and place them on the prepared baking sheet.  freeze for 15 minutes.
  3. while the balls are freezing, make the chocolate shell.  in a small bowl, whisk together the ingredients together until smooth and set aside.
  4. dip the tops of the balls into the chocolate then place them back onto the baking sheet and freeze for another 30 minutes, until balls are frozen through.
  5. store the balance balls in a lidded container in the refrigerator for up to 2 weeks.

similar recipes:

raw "nutella" bars

raw "nutella" bars

no-bake peanut butter & cacao nib cereal bars

no-bake peanut butter & cacao nib cereal bars

salted dark chocolate nut bars

salted dark chocolate nut bars

honey, ginger + sesame roasted nuts by Lindsey | Dolly and Oatmeal

if you hadn't noticed already i'm completely and utterly obsessed with fresh ginger!  i've written about it, and cooked/baked with it for the past few weeks.  this week ginger made its way into a super easy, one-bowl recipe that lends itself to the autumnal season, the upcoming holidays, or at home on the couch watching 13 year old seasons of Survivor.  did i just say that? it 's true, frank and i have been completely obsessed with that show, but that's for another day and time.  back to ginger! i wish i could say my ginger kick kicked my cold's butt last week, but that would be a lie.  everything that ginger is good for (in my case, my immune system) didn't seem to help me out, as i am still recovering from the world's lousiest cold!  

in any event. i cannot take full credit for the honey and sesame part of this recipe, that was inspired by a vendor we happened upon when we went to the new amsterdam market by the south street seaport.  the market had so many wonderful vendors from new york state as well as some others.  there we met the individuals behind nuts+nuts , a small company that works with Indonesian cashew farmers and pairs them with their mother's recipes - amazing, yeah?  long story short, frank and i bought a couple of their sample packs and i devoured the honey sesame cashews in about 5 seconds.  i was determined to recreate them as best i could.  i threw in some almonds and ginger for good measure, and also some salt to give them that savory/sweet goodness.   there are so many different combinations to play with here, so explore and have fun with the possibilities :)


honey roasted ginger-sesame nuts

| makes 2 cups | 


  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/2 teaspoon coconut oil, melted
  • 2 tablespoons sesame seeds
  • 2 tablespoons raw honey
  • 1 1/2 teaspoons freshly grated ginger
  • 1/2 teaspoon medium grain sea salt


  • preheat oven to 325ยฐ.  line a rimmed baking sheet with parchment paper
  • in a medium sized bowl, combine the almonds with 1/4 teaspoon of the coconut oil.  mix to coat the nuts evenly, and turn out onto parchment-lined baking sheet. bake almonds for 8-10 minutes.  while almonds are baking, combine the cashews with the leftover 1/4 teaspoon of coconut oil, mix to coat evenly.  when almonds are finished, place cashews on the baking sheet with them and bake for another 8-10 minutes - the nuts should be lightly browned and fragrant
  • in the same medium sized bowl, mix the honey and ginger together (if the honey you're using isn't runny, place in the microwave for about 10-15 seconds, until the honey is easily poured).  carefully, pour the nut into the honey-ginger mixture and stir to combine.  mix in the sesame seeds and combine once more.  turn nuts out onto baking sheet and sprinkle with the sea salt
  • place nuts in the center of the oven and bake once more for 8-10 minutes
  • let nuts cool completely before storing in an airtight container