Lemony Coconut Energy Balls

Servings 12
  • 200 grams raw cashews
  • 125 grams shredded coconut
  • Zest from a large lemon
  • 30 milliliters fresh lemon juice
  • 30 milliliters honey (use rice syrup for vegan)
  • 1 tablespoon melted coconut oil
  • ¼ teaspoons ground turmeric
  • 2 pinches of salt
  • Optional: shredded coconut and poppy seeds, to garnish
  1. Divide the ingredients in half to make in two batches.

  2. Combine one batch of all the ingredients to your mini processor bowl and pulse until combined, scraping down the sides as needed. Transfer to a bowl, cover, repeat and refrigerate until cold all together for at least 1 hour.

  3. Roll into 12 balls. Either sprinkle or roll the balls in shredded coconut or poppy seeds.

  4. Store in an airtight container in the fridge for up to 1 week.