These divine little morsels came about during the development of my fourth cookbook, Lunches and Snacks Made Easy. They were a massive hit in the testing team and when I told them they couldn’t be included in the book because I’d decided it was going to be 100% nut free, they made me promise to blog them. So here they are, I hope you love them as much as we all do!

Makes 18 balls

100g rolled oats
80g raw cashews
60g desiccated coconut
60g juice and 15g zest (8x10cm strips removed from lemon with a veggie peeler) from 1-2 lemons
80g rice malt syrup (or 65g maple syrup)
1 tsp vanilla extract
pinch of salt
desiccated coconut or chia or a combination, for rolling

1. Place all ingredients (except coconut/chia for rolling) in mixer bowl. Blend for 40 seconds/speed 9/MC on, stopping halfway to scrape down bowl.

2. If mixture is a bit too sticky to handle right away, refrigerate for 30 minutes for the oats to absorb some moisture. You may not need to do this and can move straight on to the next step if your mixture isn’t too sticky.

3. Roll tablespoon amounts of the mixture into balls. Roll each ball in coconut/chia to coat.

Tips
Store in a container the fridge, that is if they don’t all disappear first!