Lemon bliss balls

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Second-hand stole this recipe from my sister-in-law Sherie via my mumsy so I guess its a bona fide family tradition now!

These tasty little nuggets are able to be made in bulk and frozen down, or kept in the fridge in an airtight container for up to a week. They are great for the kidlets or as a snack, bringing protein and good fats and vitamin C and fibre and selenium and antioxidants AND they taste like little bitty lemon cheesecakes! And theyre vegan! Over-acheiving little balls of goodness. HERES HOW:

Ingredients (makes approx 35 balls; serving size is 2 balls so this is literally weeks worth of yum snacks):

~2 cups raw cashews
~2 cups dessicated coconut
~zest of 2 big lemons
~juice of 1 lemon (add extra if youre a spicy mama and like it tangy)
~2 tsp organic vanilla bean paste or if youre wealthy and fancy, scrape a vanilla pod in there
~2 small pinches of sea salt
~4 Tbsp raw honey or 100% maple syrup
~ extra coconut for rolling in (the balls, not yourself)

Method:
Add each ingredient to a food processor, blitzing each time you add an i gredient until well combined. If you added extra juice and it is quite a 'wet'mix, pop into the fridge for 5 or 10 minutes until able to be rolled between the palms of your hands into wee balls, about a heaped teaspoon shall do nicely. Roll in extra coconut and refrigerate. Enjoy!