Lemon and turmeric balls

Lemon and turmeric balls

Dairy free, gluten free, nut free, vegan

By
From
The Healthy Convert
Makes
22
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient
220g raw sunflower kernels
60ml rice malt syrup
150g medjool dates, pitted
55g unsweetened desiccated coconut
80g dried apricots, roughly chopped
2 teaspoons chia seeds
1 teaspoon finely grated lemon zest
30ml freshly squeezed lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
20g coconut oil, softened

Method

  1. Blend 140 g (5 oz) of the sunflower kernels with all the remaining ingredients in a food processor until the mixture is combined and starts to stick together.
  2. Freeze the mixture for 15 minutes or until firm. Finely chop the remaining sunflower kernels.
  3. Once the mixture is firm, take a tablespoon of the mixture, form it into a ball and roll it in the chopped sunflower kernels. Repeat with the remaining mixture.
  4. Transfer the treats to an airtight container and freeze for 1 hour to set.
  5. They can last in the freezer in an airtight container for up to 2 months.
Tags:
wholefood
allergy-friendly
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