Instructions

Step 1
Process the cashews, coconut, oats, coconut cream, maple syrup and salt in a food processor until finely chopped.
Step 2
Spread the extra toasted coconut over a plate. Roll 1 tablespoon of cashew mixture into a ball. Make a deep indentation in the ball and insert 1/4-1/2 teaspoon lemon curd. Pinch the cashew mixture around the indentation to enclose the curd and gently roll to seal (don't worry if a little lemon curd oozes out). Roll the ball in toasted coconut to coat. Repeat to make 15 balls. Store in an airtight container in the fridge for up to 1 week.