Lemon cheesecake bliss balls

Lemons are an excellent source of vitamin C, potassium, calcium and magnesium, they help to support the immune system. They also contain pectin fibre which is great for colon health and digestive issues. Although they taste acidic lemons are an alkaline food which help maintain our bodies PH levels.

Cashews are packed full of heart healthy fats, vitamins, minerals and antioxidants. These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, calcium and selenium, all of which are important for maintaining good bodily function. They are naturally cholesterol free and help to reduce blood pressure. Just a handful a day can really be beneficial to your cardiovascular health. Cashews are also a great nut to maintain hair health due to the copper content, bone health due to the amount of calcium and even weight management due to the monounsaturated fats within them.


2.5 cups raw cashews
1.5 cups desiccated coconut
1 tablespoons raw honey (or sweetener of choice – maple and coconut nectar work well!)
Juice and zest of 2 lemons
1 tablespoon coconut oil
Desiccated coconut to roll in – optional


1- Place the cashews in a blender and pulse until broken down (don’t process too much at this stage)

2-Next add the remaining ingredients and process until all combined and slightly sticky. Depending on the size of the lemons and how much juice they produced you may have to play around with the quantities of honey and coconut oil to get the right balance of flavour and texture.

3- Roll into bite sized pieces and place in the fridge for an hour before consuming.


These will keep in the freezer for a few months however they are so yummy I doubt they will last a week in there!



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