This recipe should allow 3 balls per day as the schedule mentions but you could make another batch mid week if needed!

½ cup of oats

½ cup of desiccated coconut

¼ cup of almonds

¼ cup almond butter

¼ cup of maple syrup / honey

¼ cup of matcha

METHOD

1) Place the almonds in a food processor until the almonds become a floury consistency

2) Add all of the other ingredients to the food processor bar the desiccated coconut and blend until the mixture becomes a thick, sticky mix you can roll into small balls

3) Once the mixture is ready, roll the mixture in to small balls and then roll each ball in the desiccated coconut.

This recipe is amazing when mixed in to a salad, pasta or even burgers!

INGREDIENTS

1 + 1/2 cup raw cashews

1/2 cup water

3 tablespoons lemon juice

1 teaspoon apple cider vinegar

1/2 teaspoon sea salt

METHOD

Soak cashews: Cover cashews with hot water and soak for 5 – 10 minutes. Alternately, cover with at least 2 inches of cool water and soak for 2 – 3 hours. Drain and rinse cashews before using.

Blend: Using a high speed blender, add all the other ingredients with the cashews toothe blende and blend until creamy, stopping to scrape down the sides every now and then.

The cashew cream will store in the fridge for up to 5 days if in an air tight container!