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Raw Lemon and Poppy Seed Cake Balls

What to do when cake craving strikes but the internal tug of war between the inner clean-eating angel and wayward sugar fiend is in the midst of a civil war without end in sight? Step forward these no-bake cake balls.

Raw Lemon and Poppy Seed Cake Balls

The fact that they contain very little by way of dried fruit means that they lack the usual sticky sweetness of a regular bliss ball. They are however, very cake-like, very zingy and very diplomatic in their ability to navigate the opposing camps of angel vs fiend!

Raw  Lemon and Poppy Seed Cake Balls 
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Makes approx 12 balls

1/2 cup (70g) coconut flour
1 tbsp lucuma powder
1/4 cup (30g) dried white mulberries, soaked for 10-15mins and drained
1/4 tsp pink salt (I use this Himalayan pink salt - use code IMPAL10 for 10% discount)
1/4 cup cashew nut butter
1/2 - 3/4 cup almond milk (or non dairy milk of choice)
juice and zest of 3/4 lemon
1 tsp vanilla extract
1 tbsp poppy seeds

optional: extra poppy seeds for rolling

1. Sift coconut flour into a mixing bowl and combine with lucuma. Set aside.
2. In a blender or processor, combine 1/2 cup coconut milk, coconut cream, vanilla, salt, lemon juice, zest and drained mulberries.
3. Pour wet mix into dry bowl and combine well. The flour will absorb the moisture like a sponge, to form a thick dough.
4. Stir through poppy seeds and allow to sit for a few minutes to fully absorb. If too dry add a dash more milk.
5. Roll into approx tablespoon sized balls (or as preferred) and roll in poppy seeds if desired.
6. 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.