Starting the Christmas holidays in Western Australia basically means getting into the groove for the outdoor season. From November to March, City Beach becomes our back yard and we spend hours here, sitting under the trees, catching up with friends and going for a swim in the Indian Ocean. Perth also has a vast variety of outdoor activities like movies under the stars, music on the rocks and the botanical gardens for afternoon picnics.

Snacks are always welcome for these little excursions but after the Christmas splurge I'm semi done with sweets so I made a raw treat that's healthy but yummy and more on the savory side with bold nutty flavours, mild spices and a touch of coconut. Essentially the ingredients of a traditional Satay Sauce, dressed up as a bliss ball.

I chose cashews as a healthier option (read of their amazing nutrient quality here) but if you love peanuts then feel free to use them instead. Make sure your nuts are fresh. A lot of crumbs on the bottom of the packet mean they have been on the shelf for a long time and the good fats are probably rancid. For best kernel quality, get a fresh harvest with the shell intact, store at room temperature for up to 8 months or in the freezer for up to 1 year.