Our latest culinary creation: Sweet Cinnamon Churro Crunch Balls! Inspired by the enchanting flavors of a classic churro, these no-bake treats are bound to become your new favorite snack obsession. Made with our seasonal Sweet Cinnamon Churro Cashew Nut Butter, each bite is a heavenly symphony of creamy cashew goodness, warm cinnamon spice, and a satisfying crunch that will leave you craving more!

Ingredients:

For the base: 

• ⅓ cup Sweet Cinnamon Churro Cashew Butter
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• ½ tsp cinnamon 
• 3 brown rice cakes, crushed 
• ¼ cup tbsp chopped almonds 

For the chocolate coating: 

• ½ cup dairy-free chocolate chips
• 1 tsp coconut oil 
• Flaky sea salt (for garnishing) 

Directions: 

1. To a large bowl, combine the nut butter, honey, and vanilla extract, mixing until smooth. 
2. Add the crumbled rice cakes and mix until combined. Then, add the chopped almonds and mix until everything is evenly coated.
3. Spoon out 1-2 tbsp of the mixture and roll into a ball and place on a pan lined with parchment paper. Repeat with the remaining mixture. 
4. Once complete, place the tray in the freezer to allow the crunch balls to set for 30 minutes to an hour. 
5. While the crunch balls are in the freezer, prepare the chocolate coating by melting the chocolate and the coconut oil in a microwave safe bowl in 30 second intervals until completely melted.
6. Remove the crunch balls from the freezer and roll in the melted chocolate. Garnish with some flaky sea salt and place back in the freezer for another 30 minutes to an hour to allow the chocolate to set. 
7. Once set, remove from the freezer and enjoy. These are best kept in an airtight container in the fridge for 1 week or the freezer for 1 month.