On days when I crave something sweet but don't feel like turning on the oven, I make these raw candies from cashews, sunflower seeds, and raisins. I've found myself 'tasting' the mixture before I even manage to shape all the candies, especially when I'm in a hurry. They are quick to make, without much hassle, and quite filling. Usually, I leave them in the fridge for a few minutes or even in the freezer if I'm in a rush.
Quick Info
Total time: about 15-20 minutes (plus chilling)
Effective preparation time: 10-15 minutes
Chilling time: 15 minutes in the freezer or 30-40 minutes in the fridge
Servings: 20-25 pieces (depending on size)
Difficulty: easy
Recipe: raw/vegan dessert, quick snack
Ingredients
150 g cashews
100 g sunflower seeds
150 g raisins
30 g carob powder
15 g cocoa powder
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
2 tablespoons coconut oil (optional)
1 tablespoon water (or 2, if needed)
Preparation Method
1. Place the cashews and sunflower seeds in the food processor using the S blade. Process for about 3-4 minutes until the mixture starts to clump together and feels slightly oily to the touch. At first, it seems like nothing is happening, but after a while, the texture becomes creamy.
2. Add the remaining ingredients: raisins, carob, cocoa, cardamom, cinnamon, and coconut oil if using. Processing is quicker if the raisins are not too dry. Blend everything until you get a mixture that holds together and can be shaped. If it seems to be sticking too hard, stop the processor, scrape the mixture off the walls with a spatula, and blend a little more.
3. Finally, add a tablespoon of water, mix again, and see if the texture is suitable for shaping. If it still doesn’t hold well, add another tablespoon of water, but no more, to avoid it becoming too soft.
4. Take small pieces of the mixture and form balls about the size of a walnut. Place them on a tray or plate.
5. Put them in the fridge to firm up, or in the freezer if you want to speed things up – 15 minutes in the freezer is usually sufficient. After chilling, the texture becomes firmer and they can be easily handled.
Why I Make This Recipe Often
I like that it doesn’t involve many dirty dishes or complicated ingredients. It’s quick to make, no cooking required, and I can keep the candies for a few days in the fridge. They are quite filling, so I don’t tend to overindulge.
Tips and Variations
Tips
If the processor doesn’t start easily or the mixture sticks to the walls, stop and push the mixture back toward the blade.
Use soft raisins, not too dry. If they seem hard, you can hydrate them for a few minutes in warm water, then drain well before using.
Don’t process too much after adding water, or they will become too sticky.
Substitutions
Cashews can be replaced with raw almonds or walnuts, but the taste will be different.
Sunflower seeds can be swapped with pumpkin seeds if desired.
Coconut oil is optional, but helps with texture – it can be omitted if you want a result without extra fats.
If you don’t have carob, you can use only cocoa, but carob adds a unique sweetness.
Variations
For a different flavor, you can add a bit of orange zest or natural vanilla extract.
You can roll the candies in coconut flakes, ground seeds, or cocoa powder if you want a different appearance.
If you want them crunchier, add a handful of whole seeds to the mixture at the end without grinding them too much.
Serving Ideas
You can serve them plain, with coffee, or as a snack between meals.
They are also suitable for lunch boxes or picnics, being easy to transport.
Frequently Asked Questions
1. What can I use if I don’t have a food processor with an S blade?
You can try using a powerful blender, but you may need to process in batches and mix several times with a spatula. The food processor is better suited for the final consistency.
2. Can I use another type of dried fruit instead of raisins?
Yes, dates or dried figs work, but the texture and taste change slightly. Make sure they are not too dry for proper processing.
3. How long do the candies last in the fridge?
You can keep them in a closed container in the fridge for about 4-5 days. After this time, they may lose their optimal texture, but generally, they hold up quite well.
4. If I don’t have coconut oil, can I omit it?
Yes, coconut oil is not essential. Without it, the candies will be slightly less creamy, but the recipe still works.
5. How big should the balls be?
I usually make candies of 15-20 g each, but there’s no fixed rule – it depends on how big you want them. The important thing is that they are compact and hold well.
Nutritional Values
Approximately, for one candy (if 22 pieces are made):
Calories: about 70-80 kcal
Proteins: 1.5-2 g
Fats: 3.5-4 g
Carbohydrates: 9-10 g
Fiber: 1 g
Values are indicative and may vary depending on the ingredients used. They are calorie-dense, so large portions are not necessary.
Storage and Reheating
They should be kept in the fridge in a closed container, where they remain fine for 4-5 days. They can also be frozen if you want to keep them longer, but they are best in the first few days. They are not reheated, consumed directly cold or at room temperature.
Quick Info
Total time: about 15-20 minutes (plus chilling)
Effective preparation time: 10-15 minutes
Chilling time: 15 minutes in the freezer or 30-40 minutes in the fridge
Servings: 20-25 pieces (depending on size)
Difficulty: easy
Recipe: raw/vegan dessert, quick snack
Ingredients
150 g cashews
100 g sunflower seeds
150 g raisins
30 g carob powder
15 g cocoa powder
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
2 tablespoons coconut oil (optional)
1 tablespoon water (or 2, if needed)
Preparation Method
1. Place the cashews and sunflower seeds in the food processor using the S blade. Process for about 3-4 minutes until the mixture starts to clump together and feels slightly oily to the touch. At first, it seems like nothing is happening, but after a while, the texture becomes creamy.
2. Add the remaining ingredients: raisins, carob, cocoa, cardamom, cinnamon, and coconut oil if using. Processing is quicker if the raisins are not too dry. Blend everything until you get a mixture that holds together and can be shaped. If it seems to be sticking too hard, stop the processor, scrape the mixture off the walls with a spatula, and blend a little more.
3. Finally, add a tablespoon of water, mix again, and see if the texture is suitable for shaping. If it still doesn’t hold well, add another tablespoon of water, but no more, to avoid it becoming too soft.
4. Take small pieces of the mixture and form balls about the size of a walnut. Place them on a tray or plate.
5. Put them in the fridge to firm up, or in the freezer if you want to speed things up – 15 minutes in the freezer is usually sufficient. After chilling, the texture becomes firmer and they can be easily handled.
Why I Make This Recipe Often
I like that it doesn’t involve many dirty dishes or complicated ingredients. It’s quick to make, no cooking required, and I can keep the candies for a few days in the fridge. They are quite filling, so I don’t tend to overindulge.
Tips and Variations
Tips
If the processor doesn’t start easily or the mixture sticks to the walls, stop and push the mixture back toward the blade.
Use soft raisins, not too dry. If they seem hard, you can hydrate them for a few minutes in warm water, then drain well before using.
Don’t process too much after adding water, or they will become too sticky.
Substitutions
Cashews can be replaced with raw almonds or walnuts, but the taste will be different.
Sunflower seeds can be swapped with pumpkin seeds if desired.
Coconut oil is optional, but helps with texture – it can be omitted if you want a result without extra fats.
If you don’t have carob, you can use only cocoa, but carob adds a unique sweetness.
Variations
For a different flavor, you can add a bit of orange zest or natural vanilla extract.
You can roll the candies in coconut flakes, ground seeds, or cocoa powder if you want a different appearance.
If you want them crunchier, add a handful of whole seeds to the mixture at the end without grinding them too much.
Serving Ideas
You can serve them plain, with coffee, or as a snack between meals.
They are also suitable for lunch boxes or picnics, being easy to transport.
Frequently Asked Questions
1. What can I use if I don’t have a food processor with an S blade?
You can try using a powerful blender, but you may need to process in batches and mix several times with a spatula. The food processor is better suited for the final consistency.
2. Can I use another type of dried fruit instead of raisins?
Yes, dates or dried figs work, but the texture and taste change slightly. Make sure they are not too dry for proper processing.
3. How long do the candies last in the fridge?
You can keep them in a closed container in the fridge for about 4-5 days. After this time, they may lose their optimal texture, but generally, they hold up quite well.
4. If I don’t have coconut oil, can I omit it?
Yes, coconut oil is not essential. Without it, the candies will be slightly less creamy, but the recipe still works.
5. How big should the balls be?
I usually make candies of 15-20 g each, but there’s no fixed rule – it depends on how big you want them. The important thing is that they are compact and hold well.
Nutritional Values
Approximately, for one candy (if 22 pieces are made):
Calories: about 70-80 kcal
Proteins: 1.5-2 g
Fats: 3.5-4 g
Carbohydrates: 9-10 g
Fiber: 1 g
Values are indicative and may vary depending on the ingredients used. They are calorie-dense, so large portions are not necessary.
Storage and Reheating
They should be kept in the fridge in a closed container, where they remain fine for 4-5 days. They can also be frozen if you want to keep them longer, but they are best in the first few days. They are not reheated, consumed directly cold or at room temperature.