Strawberry Lemon Balls

Prep Time 10

Servings balls

1 cup raw cashews
1 cup unsweetened coconut flakes (or ½ cup shredded)
1 tbsp coconut flour*
1 tbsp maple syrup
1 tbsp lemon zest (zest from 1 lemon)
2 tsp lemon juice
1 tsp vanilla extract
¼ tsp salt
½ cup freeze-dried strawberries
*You can leave this out if you don’t have any on hand. It just helps firm up the mixture a bit.

In a food processor, add the cashews and coconut flakes and blend until roughly chopped.
Add the coconut flour, maple, lemon zest and juice, vanilla, and salt. Blend/pulse until everything is combined and a sticky moldable mixture forms, scraping down the sides as needed. Add in the strawberries and pulse a few times just to break them up.
Use a small cookie scoop or a tablespoon measurer to form balls or bites. Store in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.

Substitutions:

Use any freeze-dried fruit (strawberries, raspberries, blueberries).
Freeze-dried fruit can be found in many grocery stores (like Whole Foods and Trader Joe’s, or purchase them online).

Store leftovers in an airtight container in the fridge for up to 7 days or freezer for up to 3 months.

These at best straight out of the fridge for a softer ball or freezer for a harder ball. Figure out what you like best!