250g (9oz/1½ cups) raw cashews
20 lemon verbena leaves or 2 lemon verbena tea bags
Filtered hot water to soak
115g (4oz/1¼ cups) desiccated (dry unsweetened) coconut plus
2 tablespoons extra for coating
1 teaspoon finely grated lemon zest
Juice of 1 lemon
60ml (2fl oz/¼ cup) light coconut nectar
2 tablespoons of melted coconut oil
1 teaspoon vanilla extract
Pinch of Himalayan sea salt
Place the cashew nuts and lemon verbena leaves or tea bags into a medium bowl. Pour enough of the hot filtered water to cover and allow to soak for 2 hours. Remove the lemon verbena from the bowl and drain the cashew nuts through a colander.
Place all the ingredients into a food processor and blend until a smooth dough forms, stopping and scraping down the sides as necessary. Remove from the food processor and place into a medium bowl. Leave to cool, then chill in a refrigerator for 1 hour.
Once chilled, roll a walnut-sized portion of the mixture in the palm of your hand. Place the ball into a plastic lock seal bag with the 2 extra tablespoons of desiccated coconut, then roll the remaining mixture into balls. Place in the bag, then shake until the balls are coated with coconut. Store in the bag or an airtight container in the refrigerator for up to 2 weeks. If they are still there in 2 weeks then your will power is off the charts!