RAW lemon balls for Easter
Delicious, raw lemon balls dipped in white chocolate are perfect when you want to make something delicious – and a slightly healthier snack for Easter. Nuts are rich in healthy unsaturated fatty acids and building blocks that support the skin and the rest of the body.
With a layer of white chocolate, this becomes a favorite that the whole family will love.
This is what you need for the lemon balls:
- 160 g cashews (soak overnight)
- 130 g almonds (finely chopped or lightly ground in a blender)
- 1-2 tablespoons honey
- 1-2 tablespoons lemon puree (made from organic lemon)
- 1 pinch of turmeric
- 2 slabs of dark chocolate (use sugar-free dark chocolate or with sugar as desired)
How to make raw lemon balls in 1-2-3:
- First, start by making the lemon puree. Wash the lemon well, then boil it with the peel on for about 40 minutes. Once it's cooked, puree it in a food processor or blender until smooth. The thicker the peel, the more bitter the taste, but you can easily balance this by adding a little honey.
- Then mix finely chopped almonds, soaked cashews, lemon puree and honey until smooth. When the mixture is ready, shape into small eggs.
- At the same time, melt the white chocolate over a bain-marie. When the chocolate is melted, add a small pinch of turmeric to give it a nice yellow color.
- Finally, roll the balls in the melted chocolate, before chilling them until they have hardened.
Tip! You can use the leftover lemon puree in a smoothie, make lemon cake, or freeze it.