Put dates into a food processor and pulse until broken up into small pieces. Add cashews, ½ cup (120ml) of coconut and poppy seeds and blend until combined. Add lemon zest and juice and process until dough gathers together in a large ball.
Scatter coconut onto a baking sheet. Scoop out teaspoons of mixture and roll into balls. Roll in shredded coconut to coat.
Place in the freezer for 15 minutes.
Can be stored in the freezer for up to 1 month.
Store 4 balls in freezer bags to create handy to-go snack!
Put dates into a food processor and pulse until broken up into small pieces. Add cashews, ½ cup (120ml) of coconut and poppy seeds and blend until combined. Add lemon zest and juice and process until dough gathers together in a large ball.
Scatter coconut onto a baking sheet. Scoop out teaspoons of mixture and roll into balls. Roll in shredded coconut to coat.
Place in the freezer for 15 minutes.
Can be stored in the freezer for up to 1 month.
Store 4 balls in freezer bags to create handy to-go snack!
