- 150g cashews
- 150g Medjool dates
- 50g whey protein powder
- 1-2 lemons
- 100g dessicated coconut
Prep: 15 mins + soaking + chilling
1. Tip the cashews into a bowl, cover with cold water and set aside to soak overnight.
2. The next day, drain the cashews and tip them into a food processor. Press the dates on a chopping board to split them so you can pull out the stones. Finely chop the dates. Add them to the processor with the whey protein. Finely grate in the lemon zest and squeeze in the juice from 1 lemon. Blitz together to make a thick, sticky paste. If it seems too dry, squeeze in a little more lemon juice.
3. Tip the dessicated coconut onto a plate. Line a baking tray with baking paper. Scoop a chunk out of the paste and roll into a ball about the size of a walnut. Roll the ball in the coconut to coat. Pop on the lined tray. Repeat till you have used up the cashew paste and coconut - you should have around 22 balls.
4. Pop the tray in the fridge and leave for 2-3 hrs to set. Transfer to an airtight container. They will keep in the fridge for around 2 weeks.