Lemon and poppy seed balls

I'm one for fruity flavours. And I think sometimes everyone wants a break from chocolate once in a while! These balls have just the right amount of zing, and the poppy seeds add a nice crunch.

Lemon and poppy seed balls

makes around 20 balls

• 1 1/2 cups cashews
• pinch salt
• 1/4 cup lemon juice (this was 2-3 little lemons for me)
• 2 Tbs coconut oil
• 1 Tbs poppy seeds
• 3 Tbs desiccated coconut (plus extra for rolling - this is optional)
• 3-4 Tbs maple syrup (or agave or raw honey)

1. In a food processor, blend your cashews and salt until they resemble flour.
2. In a bowl combine cashew flour, lemon juice, coconut oil, poppy seeds, coconut and 2-3 Tbs maple syrup.
3. With your (clean) hands, mix everything together until a dough forms. This might be easier to do on a clean bench rather than in the bowl.
4. At this point you can taste the mix and decide if you want to add the extra Tbs or two of maple syrup.
5. Roll the mixture into balls a little larger than bite size.
6. Roll the balls in a coating of coconut (optional) and refrigerate until firm - around 20-30 minutes.

If you don't fancy rolling these in coconut, you can also omit the poppy seeds from the recipe, and then use them for rolling in place of the coconut.

These will keep for a week, as long as they last that long!

Jacqui 

xo