Diana Bezanski • Cuisine: Vegan • Serves 24
INGREDIENTS FOR Drops
¼ cup raw coconut oil
6 tbsp fresh lime juice
½ cup pure maple syrup or raw agave
4 cups unsweetened shredded coconut
¾ cup ground raw unsalted cashews
Zest from 3 limes
METHOD FOR Drops
Melt coconut oil on low heat until just melted, transfer to a bowl and combine with lime juice and maple syrup.
Add cashews to food processor and pulse until sandy. Add the coconut and combine until nicely incorporated. Transfer to a big bowl. Add the wet ingredients and mix very well (the mixture will look quite wet but that’s ok).
Transfer the mixture to the freezer for 20 minutes (this makes rolling into balls much easier).
Line a baking sheet with parchment paper. Using a spoon, scoop out into golf size drops and roll into a ball. Place on the baking sheet and place back in freezer for 10 minutes.
Meanwhile, add an additional ½ cup of shredded coconut to food processor along with the lime zest and blend until very fine. Transfer to a small bowl and after 10 minutes, remove the drops from freezer and dip each one into the coconut flakes. This will give them a nice green-flecked finish.
Store in the fridge.
Visit Diana's Fogwood & fig cafe
Fogwood + Fig is a cozy and thoughtful vegetable comfort food café offering deletable house crafted burgers and sandwiches, whole meal bowls, and specials that change with the season. They are located in Port Jervis, NY near the Hudson Valley and 10 Minutes from the charming town of Milford, PA. www.fogwoodandfig.com