Cashew, coconut & lime balls

📝 Ingredients

• 80 g unsalted cashews
• 60 g rolled oats
• 40 g desiccated coconut (25 g in the mixture, 15 g for coating)
• 40 g honey
• 1 lime (zest and juice)
• ½ tsp vanilla extract
• 1 pinch of salt

🍴 Utensils

• Blender or food processor
• Fine grater
• Citrus juicer
• Spatula
• Shallow bowl
• Airtight container

📖 Steps

1. Finely grate the lime zest, taking only the green part, as the white pith is bitter. Then squeeze the fruit with the citrus juicer: you need about 2 tbsp juice.
2. Blitz the cashews on their own for 30 to 45 s until you have a coarse powder, without going further so they don't turn into a paste. Add the oats and 25 g coconut, then blitz for another 30 s until sandy in texture.
3. Add the honey, zest, lime juice, vanilla and salt. Pulse for 30 to 60 s, until the mixture clumps into large crumbs. Test: a pinch pressed between your fingers should hold together.
4. If the mixture is still crumbly, blitz for another 20 s: the heat from the motor releases the oil in the cashews and binds everything together. Scrape down the sides with the spatula between pulses so everything is well mixed.
5. Lightly wet your hands, take portions of about 20 g (a heaped tablespoon) and roll them firmly between your palms to form 12 smooth, compact balls.
6. Put the remaining 15 g coconut in the shallow bowl and roll each ball in it, pressing lightly so the coconut sticks all over.
7. Put the balls in the airtight container and chill for at least 30 min, until nice and firm. Allow 3 balls per serving; they keep for 1 week in the fridge.