Drain the soaked cashews and add them to a food processor along with the shredded coconut, coconut oil, maple syrup, and lemon zest.

Blend until the mixture becomes sticky and holds together when pressed. If it’s too dry, add a teaspoon of water at a time until it reaches the right consistency.

Stir in the dried cranberries

Scoop out small portions of the mixture and roll them into bite-sized balls.

Roll each ball in the extra shredded coconut to coat.

Enjoy immediately or refrigerate for 15–20 minutes to firm up. Store in an airtight container in the fridge for up to a week.