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Lemon and Coconut Protein Balls

Makes 20


200g medjool dates (with seeds removed)
85g raw cashews
75g desiccated coconut, pus extra to decorate
1 scoop (30g) protein powder
2 tbsp Azalea Grapeseed oil
Zest and juice of 1 lemon
1 tsp vanilla bean paste
Pinch of sea salt

Combine all ingredients in a small food processor and blitz until a smooth paste (about 2 mins on high).

Spoon tablespoon sized portions onto a clean working surface.  Roll into balls and roll in extra coconut to coat.  Refrigerate until devoured.