2 cup raw cashews
1 cup dried dates, chopped
1 cup raw almonds
1 lime, zest, and juice
2 lemon, juice
1 cup coconut, desiccated
½ tsp turmeric, ground
Boil the kettle and cover raw cashews, almonds, and dates with hot water. Soak for 5-10 minutes.
Drain half the water from the nut and date mixture, discard. Place the remaining water and mixture into a food processor. Blitz until chunky. If your food processor struggles, give it a helping hand by chopping some of the nuts before blitzing. Note: A mortar and pestle works wonders also!
Add the citrus juices and zest of lime. Pulse 2 – 3 times to spread the juice and zest throughout the mix.
Add the coconut to a small pot and place on a medium to low heat. Stir consistently. Add the turmeric and continue to stir. When the coconut becomes fragrant and lightly toasted, remove from the pot and place in a bowl.
Using wet hands, spoon out an approximately about a tablespoon of the mixture into the palm of your hands. Roll the mixture into a ball. Place into the coconut turmeric mixture and use a fork or spoon to coat each side.
Refrigerate for 20 – 40 minutes before serving or place into a container and store in the fridge for the week ahead. Alternatively, freeze in packs of 2 – 3 and use them as treat for the kids lunch boxes.