Coconut Lemon Bombs

Makes approx. 12 – 14 (one snack is 2 balls)

Ingredients:

1 cup cashews 2/3 cup rolled oats (I use gluten free) 1/4 cup unsweetened shredded coconut flakes, optional zest of 2 lemons, medium sized juice of one lemon 6 – 7 medjool dates, softened and pitted 1/4-1/2 cup shredded coconut flakes for rolling

Method:

Place cashews and oats in a food processor and blend until a medium to fine grind (doesn’t have to be perfect). Add rest of ingredients and blend until combined and you have a doughy consistency. If you find your dough is a bit too dry try adding fresh squeezed lemon juice, 1 tablespoon at a time. Chill dough for about 20-30 minutes. Roll into 1 inch balls then roll in coconut flakes.

Store in air tight container in refrigerator for up to two weeks.

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