Blueberry Lemon Energy Bites

Directions

In a food processor, blend cashews and shredded coconut until they become a coarse meal.

Add blueberries, dates, lemon zest, lemon juice, vanilla extract and sea salt. Process until the mixture forms a rough dough that can easily hold together when pinched between your fingers.

Taste test and add more lemon juice if necessary.

Roll into small balls. Roll the balls into additional coconut and lemon zest. Store in an airtight container in the fridge for up to a week.

Notes

(Use this recipe as a guide and adjust measurements as needed by doing taste tests as you go)

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/