• In a food processor, using the S blade attachment, add the cashews, unsweetened shredded coconut, and blend on high speed until pulse until a meal.
• Add in maple syrup, lemon juice, lemon zest.
• Blend again on the high-speed setting until it forms a sticky dough that comes together.
• Stir in the seeds of choice and pulse to incorporate. If the dough is too wet, add more coconut, 2 tablespoons at a time, blend on the high-speed setting after adding. If the dough is too dry, add 1 tablespoon cold water at a time, blend and repeat if needed.
• Scoop out one tablespoon of batter, roll into balls between your hands, then roll into the desiccated coconut to coat.
• Store the balls on a plate covered with parchment while you roll the remaining batter into energy balls.
• Store energy balls in the fridge in an airtight container for up to 1 week.

Storage

• Store in the freezer for up to 3 months and thaw at room temperature.