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Bursting with flavor and healthy ingredients, there’s every reason to say yes to this no-bake treat!
Yield: 18 balls
1 and 1/2 cups raw cashews, divided
1 cup Medjool dates, pitted and chopped
1 and 1/2 teaspoons fresh lemon zest (from about 2 lemons)
3 teaspoons fresh lemon juice
1 and 1/4 cups unsweetened shredded coconut, divided
2 tablespoons canned coconut cream or full-fat canned coconut milk, refrigerated overnight
1/2 tablespoon Gefen Honey
1/2 teaspoon Gefen Vanilla Extract
pinch of Gefen Salt
In a bowl, soak one cup cashews in warm water. In a second bowl, soak dates in warm water. Set both bowls aside for 30 minutes, then drain.
While cashews and dates soak, preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
Spread remaining half cup cashews on the baking sheet and roast about eight minutes, until golden. Let cool, chop roughly, and set aside.
In a food processor, blend the soaked cashews for 15 seconds. Add soaked dates, lemon zest and juice, 1/4 cup shredded coconut, coconut cream (remove two tablespoons cream from the top of the can, leaving behind the liquid underneath), honey, vanilla extract, and salt. Blend until smooth. Add roasted cashews and pulse until just incorporated.
Spoon mixture onto a sheet of parchment paper, fold paper over to cover, and freeze for 30 minutes.
Line a baking sheet with parchment paper and set aside. On a large plate, spread the remaining one cup shredded coconut.
Lightly wet your hands and gently roll mixture into tablespoon-size balls. Coat in shredded coconut and place on the prepared baking sheet. Cover and freeze two hours, until firm.
Photography by Heather Winters
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