Ingredients

• Ingredients Scale 1x2x3x 1 cup raw cashews 1/3 cup buckwheat groats (not toasted kasha) 1/3 cup rolled oats 1/4 cup unsweetened shredded coconut flakes 2 medium lemons (zest of 2, juice of 1) 7 – 8 medjool dates, pitted and chopped pinch of mineral salt, optional For rolling 1/4 – 1/2 cup shredded coconut flakes

Preparation

• Instructions Place cashews, buckwheat groats and oats in food processor and blend until a medium to fine grind (doesn’t have to be perfect). The buckwheat may stay a bit chunky so if you’re looking for a smooth center use all oats. Add the coconut, lemon zest + juice, and dates, blend, stopping once or twice to scrape down the sides, until you have a doughy consistency. If you find your dough is a bit too dry try adding more fresh squeezed lemon juice, 1 tablespoon at a time. Chill dough for about 20 – 30 minutes (this will help stiffen the paste for rolling). Roll into 1 inch balls, then roll in coconut flakes. Makes approx. 14 – 18 balls Store: Keep in an airtight container in the refrigerator for 1 – 2 weeks. For longer storage, freeze for up to 2 – 3 months.