What’s up friends?

I’m still not giving up on summer! We’ve currently on vacation & it’s a dream! If you’re not checking out my  Insta stories, you will want to do it – it’s like spending your days with me. 🙂

Since I’m refusing to give up summer although it’s kinda getting colder here, I must share with you my new favorite food of all times! I know, I know, I say that a lot – but all the recipes I make are incredible, it’s impossible to have one favorite. Others would be offended!


On the other hand, while catching up on the last days of summer, don’t you miss fall? Leaves are already yellowish here, haselnuts are dropping on the floor (for my dog to eat while we walk), pumpkins hit the stores – the whole atmosphere is coming!So exciting – I can already see me with my homemade pumpkin spice latte woooooooohoooo!

I love the idea of fall, coziness, colors, watching the leaves fly around while drinking my cup of tea under a blanket.. can’t wait!

Every season brings its magic – that’s just how the nature works, it’s magical.

Anyways, back to the recipe. Before it’s time to turn on the oven & get all the smells in the house, it’s time for one more fridge/summer friendly recipe because I just can’t not share it with you – it would simply be cruel.


You’re gonna love this recipe because it is:

  • incredibly quick
  • refreshing
  • nutrient dense
  • perfect summer snack
  • PMS friendly


We’ll be using coconut, you know my love for coconut! And for a good reason, coconut gives us glowing, gorgeous skin, hair, nails, and our brain loves it. Fats are great! Also, it provides us with a couple of vitamins + minerals, starting with vitamin E to keep us safe from nasty free radicals who travel around our bodies looking for cells to destroy. Magnesium & potassium in coconuts are miracle workers for our hearts + muscles.

Coconuts also have anti-inflammatory & anti-bacterial properites.

Coconut cream needed for the recipe is simple to make – put your can of coconut milk in the fridge over night, take it out without shaking it. It will form coconut cream + coconut water; take the cream carefully out with a spoon & you’re good to go!

Next we’re gonna use some cashew butter. Anyone else crazy for nut butters? I am! They’re the most delicious way to bring in all the healthy fats.

Healthy fats are essential for our cardiovascular health, especially monounsaturated fatty acids from nuts, seeds, vegetable oils (olive! 🙂 ) – they help reducing LDL cholesterol & increasing HDL cholesterol. Which is exactly what we want – LDL cholesterol has a nasty habit of getting stuck in our blood vessels, which can become super dangerous & HDL cholesterol is a good fella chasing LDL around our blood vessels, stopping it from getting stuck.

(I’m sure there’s a sound-more-intelligent way of describing this, but where’s the fun in that 😀 )

Cashews give us a couple of amazing minerals, like copper, phosphorus, zinc, manganese, calcium & magnesium.  Aside from that, they’re packed with antioxidants & they contain a bit of vitamin C + folate.

Now, you can easily make your own cashew butter for this recipe – simply roast cashews in the oven CAREFULLY, they burn easily. I usually leave them for up to 10mins at 350°F / 180 ºC & then check. If they burn, they taste bitter – it’s a no go. Therefore, rather put them out earlier than having bitter butter.

Then you let them cool down, drop them in your food processor & let it do its magic.


As for sweetness, we’re gonna add a bit of honey, which will also provide us with couple of vitamins, minerals, enzymes & polyphenols. You can sub for other sweeteners to get more neutral taste if you happen to taste it & not like it.

Just as last week we’re gonna add popped amaranth, just because it’s awesome. Amaranth will give us tons of calcium + iron, as well as magnesium. We’re also gonna get all the amino acids from amaranth & tons of fiber.


  • Coconut: MTC, magnesium, potassium, vitamin E
  • Amaranth: iron, calcium, magnesium, vitamin C, fier, protein
  • Honey: a bit of minerals + vitamins, phenolic acid & flavonoids, enzymes
  • Cashew nuts: copper, phosphorus, zinc, calcium, manganese, magnesium, antioxidants, healthy fats



Light refreshing summer snack

Course Dessert, Snack
Prep Time 5 minutes


  • ca 1/2 cup (100g) coconut cream
  • 3 tbsp (60g) cashew butter
  • 1 tbsp honey
  • 1 cup (ca 40g) popped amaranth
  • 3/4 cup (50-60g) shredded coconut + more for coating


  1. Pour all ingredients in a bowl & combine them - you can use a spoon or a handmixer.

  2. If needed, add more shredded coconut to make the dough firm enough to make balls.

  3. Form little balls with your hands & coat them with shredded coconut.

  4. Store in the fridge, till firm, ca. 30 minutes.

  5. Enjoy!

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