Ginger & lemon snack balls

Some days I'll accidentally end up grazing all day until dinner instead of having proper meals. It's not ideal for everyday but life can get so hectic sometimes. On those days a snack like this will fit in the mix perfectly.

There are millions of recipes for bliss balls, brain balls, amaze-balls, whatever-you-want-to-call-them-balls out there but most seem to involve either chocolate or coconut. I love both those ingredients but I was craving something different. I had a delicious raw ginger slice at the Little Bird Unbakery last week and was inspired to use ginger.

The toasted buckwheat coating gives a great crunch and the cashews add a creaminess that works perfectly with the lemon zest and spicy raw ginger.

Ginger & Lemon Snack Balls

1 cup raw cashew nuts

1/2 cup raw walnuts

1/2 cup raw almonds

3 Tbsp sesame seeds

3/4 cup cup dates*

1 Tbsp grated ginger root

Zest of 1 1/2 lemons

1 tsp vanilla essence

100 grams buckwheat (whole groats)

In a saucepan toast buckwheat over a medium heat until lightly colored.

Place dates, almonds, lemon and ginger into a food processor. Pulse well to combine.

Add the remainder of the ingredients (except the buckwheat) and mix for approx 1-2 minute. You want the mixture to be well combined and the nuts finely chopped but don't let it become too smooth. A bit of texture is good.

Use a heaped teaspoon of mixture to roll each ball.

Roll your finished balls in the toasted buckwheat and place in the fridge for an hour to set.

These are best stored in the fridge and will last for 4 days in a airtight container. I often store them in the freezer if we're not going to eat them all in time.

*Medjool dates work brilliantly in recipes like this. Regular dates are fine though if you soak them for half an hour in boiling water first.

(Gluten free, refined sugar free, vegan)