Lemon Poppyseed Cake Balls

Raw, Gluten Free and Vegan.
Course Snack
Prep Time 15 minutes
Total Time 15 minutes
Servings 10


  • ½ cup raw cashews
  • 1 cup unsweetened shredded coconut
  • a pinch of sea salt
  • 1/4 cup maple syrup or raw coconut nectar
  • zest and juice of 1  organic lemon
  • 2 tbsp coconut oil melted
  • 2 tbsp black poppy seeds
  • ½ tsp ground tumeric optional
  • 1 tsp vanilla powder optional


  • In a blender or food processor, combine cashews, coconut, sea salt, turmeric and vanilla powder (if using). Blend until you get a fine consistency like flour.
  • Now add maple syrup,lemon juice,lemon zest and melted coconut oil.
  • Blend again for 1-2 min, until all ingredients are well combine and starting to form a dough. (If too dry add a dash of warm water )
  • Lastly, sprinkle in the poppy seeds and mix again for several seconds.
  • Roll into approx. tablespoon sized balls (or as preferred).
  • Refrigerate for an hour or so to firm up slightly. Or pop in freezer for 30mins.
  • Store in fridge in sealed container or freeze and defrost for a few minutes at room temperature before eating.