Jenni Gilbert A sweet-but-good-for-you treat, Coconut Lime Bites feature in the Taste of Gwinganna cookbook, packed with delicious gluten- and dairy-free recipes from the iconic wellness destination, this year celebrating its 10th anniversary.
The book is a loving collaboration of the Gwinganna team: head chef Stacey Tarleton, organic gardener Shelley Pryor, designer and photographer Fran Flynn, and food stylist Sarah de Nardi:
INGREDIENTS
3 cups dessicated coconut
1 cup raw cashews
pinch of sea salt
3 limes, juice and zest
2 tbsp raw honey
METHOD
Blend coconut, cashews and salt in a food processor for 3 minutes. Add lime juice, zest and honey and process, scraping down sides as needed. Process until mix comes together and forms a dough-like ball. Roll into walnut-sized balls. Store in fridge, but take out 10 minutes before serving.
Makes 24
NOTE: These can be rolled in dessicated coconut. You can substitute maple syrup for honey if needed. Enjoy!
