15g coconut oil
25g creamed coconut (use the fat part from a tin of coconut milk)
30g cashew butter
50g cashews, roughly chopped
15g chopped pitted dates
a small pinch of sea salt
10g shredded unsweetened coconut
25g oats (use gluten free if preferred)

Makes 4

Cooking Instructions

Mix the coconut oil, coconut cream and cashew butter to form a paste.
Add the remaining ingredients and mix well.
Form the mixture into 4 balls.
Refrigerate for 30 minutes or until firm.
Store any leftovers in an airtight container and refrigerate for up to 3 days.