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JINGle Balls

Ball recipes are so easy…and a fun way to get tonic herbs, such as Jing, into your daily diet.

Make them and store them in a container in the freezer for an antioxidant and fibre-rich daily snack.

All of my recipes are plant based/vegan and gluten free unless otherwise specified.


2 cups of dried dates cut in half and soaked in boiled water; drained.

1 cup of cashew nuts

1 cup of sunflower seeds

1 cup of desiccated coconut

2 tablespoons of chia seeds

1 heaped tsp Superfeast Jing

1/2 – 1 teaspoon of Celtic sea salt depending on your preference

2 teaspoons of vanilla extract

1/4 cup of hazelnut butter (or any nut butter)


Place cashew nuts, sunflower seeds, desiccated coconut, chia seeds, cacao powder, Jing, salt in a food processor.

Grind into a coarse flour.

Add vanilla, hazelnut butter, and dates.

Process on a high speed until a sticky dough-like consistency forms.

Roll into balls, place into mini muffin trays; and pop into the freezer to set. Store in a container in the freezer and grab as you please for work snacks, coffee catch ups, and lunch boxes.

Makes 20 balls.

Lemme know if you make them, tag me in my socials, I love to re-share your posts!

Hannah xo

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