Ingredients (for 12 pieces):
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60 g of peeled almonds
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30 g of cashews
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80 g of cooked beets
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2 dates
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1 organic lime
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2 tablespoons of ground flaxseed
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1 pinch of salt
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2 tablespoons of grated coconut
Finely chop the almonds and cashews in a food processor, but not for too long or they will become mushy. Dry and finely chop the beetroot, cut the persimmon lengthwise, peel and cut into small pieces. Wash lime in hot water, dry and finely grate 1 teaspoon of peel. Add the beetroot and dates to the almond mixture along with the flaxseed, lime zest and salt.
Mix everything until a hard, smooth mass is obtained. Take 12 equal portions of the mixture and make balls.
Place the coconut flakes on a plate and roll the balls in it, then place on a plate and chill for about 1 hour before serving. They will keep in an airtight container in the refrigerator for about 2 weeks.
Nutritional values (per serving):
about 75 kcal, 6 g fat, 3 g carbs, 3 g protein
