Anna’s lemon raspberry bliss bombs
½ cup(s), (75g), unsalted variety
shredded or desiccated coconut
1¼ cup(s), (100g)
½ cup(s), (70g)
1 tsp, melted
fresh lemon rind
3 tsp, finely grated
- Place cashews in a medium bowl. Cover with cold water and set aside to soak for 2-3 hours. Drain.
- Process cashews, 1 cup (80g) coconut, raspberries, coconut oil, maple syrup, rind and flour in a food processor until mixture forms a thick paste. Add 1-2 teaspoons water, if necessary, to bring the mixture together.
- Place remaining coconut on a plate. Roll dessert spoons of mixture into 25 balls. Roll balls in coconut to coat and place on a plate. Cover and chill in fridge until firm.