I first made these sweet and tangy little gems back in 2013 when I returned from a trip to Key West. With lime everywhere, I felt inspired and have enjoyed them ever since. You’ll be happy to see how simple they are to make. You can also use myer lemon or just lemon in place of the lime, and to make things more fun add a tad of beet juice to your dusting for something lightly pink. But really, my favorite is lime!
- 4 cups unsweetened shredded coconut
- ¾ cup ground raw unsalted cashews
- Zest of 2 limes
- 6 tbsp fresh lime juice
- ½ cup raw agave or maple syrup
- ¼ cup unrefined coconut oil
- 1 tsp vanilla extract
- Using a food processor blend the cashews until sand like then add 3 cups of the coconut and blend until sandy looking but not powder. Add zest of one lemon and pulse to combine. Transfer to a large bowl. Add the remainder cup of shredded coconut to blender and pulse until sandy looking, this will coat the outside of the rolled ball, add the zest of the second lime and pulse until just combined. Transfer to a small bowl and set aside
- Melt the coconut oil in small saucepan. Once melted turn off heat and add the agave, lime juice and vanilla extract, stir well and add to the bowl of cashew coconut. Blend all together until well combined. Transfer the mixture to a large plate and spread the mixture in an even layer, cover all the rolls with plastic wrap and freeze for 10 minutes to firm, which helps with rolling. Remove from freezer after 10 minutes, add back to the large bowl and stir again. Use one tablespoon measuring spoon to scoop out and roll each into a ball. Place on a plate or parchment lined baking sheet and continue to roll each ball. Once all are shaped into balls dip each one in the small bowl of coconut and lime zest. Coat all sides. Lightly cover the balls with plastic wrap and freeze for one hour then transfer to the fridge.