Cherry-Pecan Ambrosia Pompoms

Cherries and pecans are both incredibly high in antioxidants and the coconut cream and oil in these tasty pompoms are also very good for you. These are easy to make and hard to stop eating! They remind me of Santa’s Whiskers Christmas cookies … they taste like fresh wintery snowballs, especially if you keep them chilled. Maybe it is because I grew up in Papua New Guinea, but I always associate coconut with Christmas.

  • 1 c chopped dates
  • 1 1/2 c chopped pecans
  • 1 c dried cherries
  • 2 pods cardamom ground
  • dash salt
  • 1 c coconut cream (manna)
  • 1/2 c butter or coconut oil
  • 2 Tablespoons cocoa (optional)

Chop up the dates, rough chop the pecans and dried cherries. Melt the coconut cream over a low heat with the butter or oil and cocoa. Pour into nut and fruits, add the ground cardamom and salt and mix well. Chill and form into balls.

Roll the balls in ground pistachio or ground goji and coconut powder. Keep chilled.

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