Ingredients:
2 cups raw cashews
100g Medjool dates*
150ml Raglan Coconut Yoghurt (Lemon)
2/3 cup lemon juice (approx. 3 lemons)
20g lemon zest (approx. 3 lemons)
100g shredded coconut
3 tablespoons coconut oil
1 tablespoon of poppy seeds
a pinch of sea salt

*Note: If you can’t get your hands on Medjool dates, you can soak your dates for about an hour in warm water – this will soften them up so that they blend more easily.

Method

1. Grind the cashew nuts in a blender and set aside.
2. Remove the pits from the dates and combine with the lemon juice, coconut yoghurt and coconut oil in the food processor or blender. Blend until a creamy mixture is formed.
3. Transfer to a bowl and add the ground cashew nuts and sea salt.
4. Place the mixture in the fridge for an hour until firm. 
5. Using your hands, roll the mixture into about 20 balls. You’ll notice that this isn’t easy due to the fact that the mixture is quite soft. Try your best!
6. Roll the balls in grated coconut and lemon zest and sprinkle poppy seeds (poppy seeds optional). 

Store the balls in the fridge.

Recipe credit to our friends at Raglan Coconut Yoghurt.