1/2 cup unsalted cashews or blanched almonds, roughly chopped
1/4 cup pure maple syrup
2 tablespoons sunflower or almond butter
zest and juice of 1 medium lemon
1 teaspoon vanilla extract
1/4 teaspoon sea salt
2 teaspoons poppy seeds
Directions
Step 1
In the bowl of a food processor or blender pulse the oats until they are finely ground. Add the cashews and continue pulsing until it is a finely ground mixture.
Step 2
Pour in the syrup along with the sunflower butter, lemon zest and juice, vanilla and salt and blend until it turns into a dough.
Step 3
Transfer the dough to a mixing bowl and stir in the poppy seeds. Taste and adjust with more salt, vanilla or lemon as needed.
Step 4
Using a 2 tablespoon portion scoop, scoop out 12 balls. Roll each between your hands to form a smooth ball.
Step 5
Store in an airtight container in the fridge for up to 12 days or in the freezer for 1 month.
