Lemons (especially super juicy and fragrant Meyers) make an amazing guest star in this take on the traditional nut/fruit ball. The recipe is super easy to make if you have a food processor and are the perfect healthy snack.

Lemony bliss balls

1 cup raw cashews (or your favourite type of nut)
10 – 12 Medjool dates, pitted (if dry, soak in warm water for an hour first and pat dry)
2 – 3 tablespoons lemon juice (about 1 lemon)
Zest of 1 lemon, unsprayed/organic
½ tsp vanilla extract (optional)
½ tsp sea salt
1/3 cup desiccated or shredded coconut to roll balls in

Pulse all ingredients except the coconut, in a food processor or blender until the nuts are well chopped. Check the mixture’s consistency, it needs to stick together to form a ball. If too crumbly try adding another date or two, or a bit more juice, water or a dash of coconut milk.

Add the desiccated coconut to a small dish. With clean damp hands, form into balls (I used a heaped teaspoon per ball) and roll in shredded coconut.

Store between layers of baking paper, in an airtight container and keep in the fridge. I’ve seen fruit and nut ball recipes that suggest they keep for up to 3 months but in my house they’ve never lasted this long!

Variations

No lemons – try orange juice (and zest if unsprayed)

No dates – try dried figs, may need to be soaked first

No coconut – use sesame or crushed hemp seeds

This recipe is gluten-free, dairy free, and vegan. For more healthy food ideas check the recipe archive and sign up for the monthly newsletter.

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