Pre heat oven to 175C fan-forced. Whip the butter, vanilla and Xylitol until light and fluffy. Add the eggs one at a time and beat. Add the cream and beat until combined.

In a separate bowl, sift the coconut flour, baking powder, cardamom, ginger, guar gum and lemon zest together. Add 1/3 of the dry mixture to the wet mixture, folding it in. Continue adding in thirds until all the mix is combined. Be careful not to beat it too hard as the mix needs to stay light and fluffy.

Place the mixture in the muffin cases. It will raise another third after its cooked. Bake in the oven for 25 minutes until the mix is cooked and the tops are golden brown.

Combine all ingredients except the oil in a food processor until blended. Slowly drizzle in the oil while the processor is going until combined.

Roll into desired sized balls and cool in the fridge for an hour.

NOTE: if the balls aren’t sticking together, gently heat the mix in the microwave for 10-20 sec.