Lemon Coconut Bliss Balls

These zingy little bites are giving us all of the lemon drizzle cake feels without any of the refined sugar or flour, and are completely gluten-free & vegan. Everyone's a winner! Made with raw cashews, ground almonds and dates, these beauties are also no-bake. So, as always, minimal fuss (but always maximum taste!). These bliss balls are packed with healthy fats from the coconut and cashews, balanced nicely with plant-based protein from the nuts and natural sugar from the dates. So they'll keep you satiated anytime of day. Here's how to make yourself a batch...

Ingredients

70g Raw Cashews

70g Ground Almonds

70g Desiccated Coconut (plus extra for coating)

200g Medjool Dates

1 TBSP Coconut Oil 

1 TBSP Almond Butter (optional)

2 Lemons (juice & zest)

Method

1. Fill a bowl halfway with boiling water. Pit the dates and soak them in the water for a few minutes. 
2. While the dates soak, place all of the dry ingredients in to a food processor and whizz up to a fine crumb. Place in to a mixing bowl. 
3. Then, drain the dates and place them in to the food processor along with the coconut oil, almond butter if using, lemon zest and lemon juice. Blitz to a smooth paste. 

4. Add the date mixture to the bowl with the dry ingredients and combine well. This should make a sticky dough.

5. Sprinkle a plate with the extra desiccated coconut. Take a tablespoon of the dough and, using your hand, roll into a ball and then roll around the plate of desiccated coconut to coat. Repeat until all of the dough is used up.

6. Place in the freezer for a few hours. Then store in an airtight freezer bag or container in the fridge and consume within 1-2 weeks. 

Best served chilled. ENJOY!