Скачать или смотреть Sweet Cassava Cinnaballs | No-bake Vegan Gluten-Free

These Cassava Cinnaballs taste like cinnamon twist donuts but are so much healthier. A few bites will fill you up, so it is perfect as a snack or quick breakfast! And speaking of breakfast, the leftover coconut glaze is also great on homemade Belgian waffles! I might work on doing a recipe video for that soon.
My family loves them and I hope you will too.
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Ingredients for Cassava Rolls:
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10 cups or 2 1/2 quarts of water to boil
2 pounds of cassava
(about 10 frozen pieces)
1/2 teaspoon of salt
1/2 tablespoon of cinnamon
1/4 cup brown sugar
1/2 cup of plant milk (preferably a thick one like soy milk)
1 tablespoon of plant butter
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Ingredients for Coconut Glaze:
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1 cup of coconut milk ( if you use the whole can you’ll have leftovers that you can drizzle on some waffles or pancakes)
1 teaspoon of vanilla
1 teaspoon of maple syrup

Cassava cooking instructions:
I used frozen cassava, so no peeling and rinsing here. Just bring it to a boil then lower it to medium-high and keep it on for 20 minutes. Check for tenderness. The softer they are the easier it’ll be to mash!

Coconut glaze cooking instructions:
I put the ingredients in a little saucepan. On high, it’ll take about 5 minutes to begin simmering. I stir for a few seconds and remove from the heat. Stir a little more to make sure its ingredients blended well.


Special tools:
Potato masher or use your hands to mash.
Another good way is to put the cassava batter into a sealed ziplock and mash it with a cup or jar against the bag. Be careful not to pop the bag!