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Gina @ The Passionate Pantry

Coconut Lime and Chilli Bites

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 30 balls using tablespoon measure
Ingredients Method Notes

Ingredients
  

  • 150 g toasted cashews or a mix of toasted pepitas and sunflower seeds

  • 250 g desiccated coconut
  • or 200g desiccated coconut and 50g coconut butter
  • 1 tsp sea salt flakes
  • 1 tsp chilli flakes
  • 1/4 tsp coarsely milled black pepper
  • 80 g honey
  • 3 limes zest and juice (you need 150g liquid)

  • extra desiccated coconut for coating

Method
 

  1. Place nuts into TM bowl and mill 6 seconds / speed 7
  2. (if using seeds place into TM bowl and mill 2 seconds / speed 6, stir around bowl and repeat 2 seconds / speed 6)
  3. Add rest of ingredients and mix 6 seconds / speed 7
  4. Stir around bowl and repeat 6 seconds / speed 7
  5. Remove mix from bowl and allow to sit for 30 minutes to firm up, making it easier to roll
  6. Using a tablespoon measure roll into balls and coat in extra coconut
  7. Best stored in the fridge

Notes

These balls will keep in the fridge for a couple of weeks, and can be frozen if you wish to make them well ahead. I have toasted the nuts first, but raw nuts can be used if you prefer. I have also coated the balls in desiccated coconut, but finely chopped nuts would be delicious too.
Also ensure that you use the full amount of lime juice (150g), as coconut soaks up liquid well so these will firm up whilst sitting. I have also coated the balls in desiccated coconut, but finely chopped nuts would be delicious too.