Sugarplums Recipe

Name: Sugarplums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups raw cashews, ground; 1 cup dried cherries, minced*; 1 cup dried plums A.K.A. prunes, minced*; 1/4 cup pure maple syrup; 1 orange, zest only; 1 lemon, zest only; 1 teaspoon cinnamon; 1/4 teaspoon each: black pepper, pink pepper & coriander; 2 cups sugar or coconut, for rolling; 1/4 cup cognac (optional)

Servings: persons

2 cups raw cashews, ground
1 cup dried cherries, minced*
1 cup dried plums A.K.A. prunes, minced*
1/4 cup pure maple syrup
1 orange, zest only
1 lemon, zest only
1 teaspoon cinnamon
1/4 teaspoon each: black pepper, pink pepper & coriander
2 cups sugar or coconut, for rolling
1/4 cup cognac (optional)

1
Combine the maple syrup, zests and spices in a large bowl (also cognac if using). Fold in the ground cashews and dried fruits. I like to use my hands for this step.
2
Wrap the mixture tightly and refrigerate at least one hour.
3
Roll a tablespoon-sized ball between wet hands, then roll in sugar or coconut to coat and place on a tray or in small baking cup. Repeat until all of the mixture is used. Refrigerate until firm, at least one hour.
4
*(Tip: If you are using a food processor to mince, rough chop the fruits before pulsing for faster and more even results.)

448

kcal

Calories

117

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups raw cashews, ground, 1 cup dried cherries, minced*, 1 cup dried plums A.K.A. prunes, minced*, 1/4 cup pure maple syrup, and more.

Yes, Sugarplums falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sugarplums

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