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Vanilla Spice Gems with Coconut & Cashews

I never really got into the whole energy ball craze. I understand the convenience of them and have even enjoyed eating them on occasion, but always felt they filled a weird middle space between sweets and snacks. I guess that is their appeal, but I always preferred other snacks. Everything changed when I realized I could make them as sweet or as snacky as I wanted and made my Cacao Hazelnut Gems. Leaning into their sweeter side made them infinitely more appealing to me and I began thinking of different beloved desserts I could transform into gems, as I call them (they are like sweet little treasures, truly). My (now infamous) Vanilla Spice Cookies were the perfect place to play. All of the flavours of the chewy, gently spiced cookies transformed into bite-sized, nourishing energy. On the first try they came out perfectly. Some things are just meant to be.

As with all my little gems, I recommend forming them into different sizes to accommodate any level of hunger or appetite. Sometimes you feel like a little nibble, other times something a bit more substantial!


Makes many


1 cup raw, unsalted cashews

1 cup shredded, unsweetened coconut (plus more for rolling)

1 cup pitted dates (10 deglet or 6 Medjool)

2 heaping Tbs coconut oil

1 tsp pure vanilla extract

2 Tbs good quality molasses

1/2 tsp sea salt

1/2 tsp ginger (powdered or fresh, grated)

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves


  1. Pulse cashews, coconut and dates in the bowl of a food processor until it reaches the consistency of wet sand.

  2. Add coconut oil, vanilla and molasses and pulse again until a dough forms.

  3. Add salt, ginger, cinnamon, nutmeg and cloves. Blend until combined.

  4. Roll into balls, roll in shredded coconut and store in the fridge for up to 3 weeks or freezer for up to 3 months.

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