Thursday, 30 July 2015
Pineapple Frangipani Balls
Makes 18 balls
100g dried pineapple
1 cup raw cashews (140g)
1 ½ cups shredded coconut (110g)
1 tablespoon lime juice
2 teaspoons coconut oil (solid)
Zest of ½ a lime
Pinch sea salt
½ cup desiccated coconut (optional)
Place the pineapple into a food processor and blend on a high speed for 10-20 seconds.
Add the other ingredients to the processor and mix on high for about 2 minutes or until thoroughly combined and the mixture sticks together. Continue to scrap down the sides and mix.
Roll tablespoon sized balls with the mixture then roll in (optional) coconut.
Refrigerate for ½ an hour before enjoying!
Thanks for the recipe Pauline, hope you enjoyed them!