Strawberry + Lime Slice (Chocolate Dipped, of course) / by Elaine So

The words ‘bliss ball’ and ‘energy ball’ have always been enough to send me running a mile. Dates and nuts squished together. No thanks. It has meant that coming up with wholefood treats that are both delicious and super simple to make using ingredients already on hand is a priority for me. You can really let your imagination run wild with flavour combinations but my little one loves strawberries so I knew this would be a flat out winner. Warning for the coconut weary, coconut indeed lies ahead. #glutenfree #refinedsugarfree #organic #vegan
 

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USE THIS
2 cups cashews
1/4 cup strawberries (frozen ones then defrosted and mashed up, keep the liquid)
1/8 cup maple syrup
14 - 20 drops doterra lime oil (depending on your taste, adjust for extra or less lime!)
1 tbs coconut oil melted
1 cup fine dessicated coconut
*(we use doTerra essential oils, please check if using another brand before consuming)

DIPPING CHOCOLATE
3/4 cup cacao powder
1 cup coconut oil melted
1/4 cup maple syrup (1/3 or half if you like it sweet)


GARNISH

crushed dehydrated fruits for garnishing
crushed nuts or toasted coconut can also add texture
edible flowers if you love them can be a nice addition if you are serving straight away (they won’t hold up well in the fridge)

 

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WHAT NEXT  

1. Blend cashews in a high powered blender until creamy. Note you may have to turn your blender off in between if it heats up too much during this process to give it a break.
2. Add in the rest of the ingredients except the desiccated coconut and blend again for a minute or so until well combined.
3. Add in desiccated coconut and blend once more until evenly mixed. If some liquid oil is coming out, don’t stress. It will help solidify in the fridge or freezer.
4. Depending on what shapes you like, you can either take the mix out and press into a tray of your choosing to get the desired thickness. If you know you are going to use a cutter and make shapes like we have then make sure you pack it tightly and evenly so you have an even layer and the same size thickness when using the cutter later.
5. Put the tray in the fridge to set for a few hours.
6. Once set, either slice into desired shapes or use a cutter and cut out whatever your heart desires. (Of course you can also roll into balls, I did this with the leftover from the shapes and left those ones undipped)
7. Put these back in the fridge to cool again once you make the chocolate dip if you are choosing to coat them.
8. To make the dip, combine all 3 ingredients in a medium sized bowl.
9. Use a fork or spoon to dip your shapes or slices into the mix and flip to coat, angle them to drain off excess chocolate and place on a cooling rack to set. (Note, if you have chosen to garnish, then have this close by so you are able to garnish in time before chocolate sets. Do this as you go along a few at a time. You’ll get into a rhythm)