Lemon coconut inca berry bites_NM site

Return to blog

Lemon Coconut Inca Berry Bites

Lemon Coconut Inca Berry Bites By the team at healr.com.au - a brand new website coming soon, the brainchild of a health practitioner, nutritional medicine student and communicatio...

Lemon Coconut Inca Berry Bites

Lemon Coconut Inca Berry Bites

By the team at healr.com.au - a brand new website coming soon, the brainchild of a health practitioner, nutritional medicine student and communications designer with one common goal: to provide a framework for optimal health and wellbeing. Make sure to sign up to healr to receive news about their launch.

Makes approximately 16-20 balls.
Gluten free, dairy free, vegan and fructose friendly.

INGREDIENTS

  • Juice of one lemon
  • Zest of one lemon
  • 3 tablespoons rice malt syrup
  • Pinch of Himalayan crystal salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil
  • ½ cup raw cashews
  • 2 cups raw almonds
  • 1 ½ cups desiccated coconut
  • Extra desiccated coconut for rolling the bites in
  • ¾ cup finely chopped Inca berries

METHOD

1. Process the cashews, almonds and desiccated coconut in a food processor until it has broken down to fine pieces.
2. Mix the lemon juice, lemon zest, rice malt syrup, salt, vanilla and coconut oil in a bowl. Pour this into the processor to blend with the nuts and coconut.
3. Add in the Inca berries and pulse til the mixture is well combined.
4. Using your hands, gently roll into bite sized balls. Roll each in extra desiccated coconut.
5. Refrigerate for a few hours to set. Enjoy.