- 155 g (5 1/2 oz/1 cup) raw cashews
- 90 g (3 1/4oz/1 cup) desiccated(shredded) coconut, plus extra for coating
- Zest and juice of 2 lemons
- 1/4 teaspoon vanilla bean paste
- 2 tablespoons vanilla protein
- powder
- 2 tablespoons rice malt syrup
Line a baking tray with baking paper. Put all the ingredients into a food processor and blend until you get a sticky mixture.
Shape the mix into balls. Roll the balls in the extra desiccated coconut and set them out on the prepared tray. Transfer to the fridge to set, about 1 hour.
To get the real lemon flavour, these are best consumed at room temperature. They will keep for a few days, stored in an airtight container in the fridge.
Recipe and image from Super Green Simple & Lean by Sally Obermeder & Maha Koraiem, published by Allen & Unwin, RRP $24.99
Super Green sisters, Sally Obermeder and Maha Koraim have compiled a collection of bright, healthy and delicious recipes that includes smoothie, salad bowls, mains and snacks.
