Sticky Ginger Balls
- 100g cashews
- 100g crystallised ginger, soak in warm water for 5 mins and then drain
- 70g desiccated coconut
- 20g coconut flour
- 1 heaped tsp raw honey, we used Tastee Food Company Honey
- Place the ginger, honey and cashews in a food processor and blend into a paste.
- Add the desiccated coconut and coconut flour slowly until the mixture forms a dough.
- Shape into little bite sized balls and keep in the fridge.