Lemon and Coconut Protein Balls
200g medjool dates (with seeds removed)
85g raw cashews
75g desiccated coconut, pus extra to decorate
1 scoop (30g) protein powder
2 tbsp Azalea Grapeseed oil
Zest and juice of 1 lemon
1 tsp vanilla bean paste
Pinch of sea salt
Combine all ingredients in a small food processor and blitz until a smooth paste (about 2 mins on high).
Spoon tablespoon sized portions onto a clean working surface. Roll into balls and roll in extra coconut to coat. Refrigerate until devoured.