500g raw unsalted cashews
Fine desiccated coconut
Blend or grind the cashews until rough powder. Zest the lemons finely and add to the cashews. Now juice the 2 lemons and add to the mixture. Leave for a couple of hours for the cashews to absorb the juice. It should be a thick consistency, but you can add a little water if necessary. Roll the cashew mix into small balls and then dip into the coconut.
You can freeze these or they will keep for a week in the fridge.