Lemon Snow Bliss Balls
How great would it be to have these little snowballs on your table this Christmas? I’m pretty sure they’ll disappear from my table in no time this year – in my family, we’re all a bit addicted to anything containing lemon. They also combine well with my choco balls.
5 days in the fridge in an airtight container or 3 months in the freezer
food processor or blender
250 g (1 1/3 cups) raw cashews, soaked
160 ml (2/3 cup) lemon juice (approx. 3 lemons)
160 g (5.5 oz.) coconut cream
100 g (3.5 oz.) medjool dates, pitted
100 g (3.5 oz.) grated dried coconut
20 g (0.7 oz.) lemon zest (approx. 3 lemons)
a pinch of sea salt
Note: If you can’t get your hands on medjool dates, you can soak your dates for about an hour in warm water – this will soften them up so that they blend more easily.
Soak the cashews in water for at least an hour. Remove the pits from the dates, rinse the soaked cashews and combine with the lemon juice and coconut cream in the food processor or blender. Blend until a creamy mixture is formed. Transfer to a bowl and add the remaining ingredients. Using your hands, roll the mixture into about 20 balls. You’ll notice that this isn’t easy due to the fact that the mixture is quite soft. Try your best! Place the balls in the fridge for a half an hour. Remove the balls from the fridge, roll them a bit again, if necessary. Roll the balls in grated coconut and lemonzest, if you’d like, and voila! Store the balls in the fridge until your guests arrive.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!