Zingy Lemon Coconut Balls

Very simple, lemony, nutritious & totally delicious.

Adapted slightly from Petite Kitchen..Simple Wholefood Recipes

1 cup of ground almonds

1 1/2 cups fine coconut

1/2 cup softened butter (softened)

1/2 cup honey

1 tsp vanilla essence

Finely grated zest of a large lemon

Juice of the same lemon

Pulse the almond & coconut in food processor until extra fine,

 then add all other ingredients & pulse/process until it all comes together as a dough.

Chill until it all firms up nicely.

Roll in to balls & then in to coconut.

Best kept chilled.

Coconut oil is a good substitute for butter if you prefer.

A tangy variation on this recipe is the addition of dried apricots & cranberries.

I soaked 1 cup of tangy "real" dried apricots in the juice of an orange for several hours before adding to the above mixture, leaving out the lemon juice & adding a handful of dried cranberries.

Catherine

Banana Chocolate Fudge Icecream

This is the strangest of recipes but actually very good.
It is nutrient dense, healthy & extremely quick to make.

3 ripe bananas
1/4 c good cocoa
1/3 c runny honey
1 tsp vanilla essence
1 tbsp smooth peanut or almond butter (preferably organic)

Pop the whole lot in together in the food processor or blender.
Blend until very smooth & glossy.

Pour in to small pots, cover & freeze for several hours or overnight.
The mixture doesn't need any further stirring or churning & stays smooth & satiny once frozen.
It's great on it's own or could be served with other things.
You can find the plain banana version just here.

Catherine