Lemon & Coconut Bites

December 23, 2015 0 Comments

Lemon & Coconut Bites

These were the most popular treats at The Well Nest Kitchen. Something about the lemon and coconut combination that makes your taste buds sing. I love making these truffles because they are incredibly easy to make and generally don't offend anyone because they contain no nuts, are gluten free, vegan and ideal for the kiddie's lunchbox*.

INGREDIENTS

Dry
250g cashews*
2 cups desiccated coconut (plus extra for coating)
1 scoop vanilla vegan protein

Wet
300g pitted dates
2 tbs coconut oil melted
Juice and zest of 1 lemon


INSTRUCTIONS

  1. In a high speed food processor mill all the dry ingredients until you form a coarse flour.
  2. Add the wet ingredients and combine until the mixture is soft and crumbly and sticks together when pinched between forefinger and thumb.
  3. Roll into 30g balls then roll in the extra desiccated coconut.
  4. Place in an airtight container and place in the freezer for 1 hour to harden.
  5. Keep in the freezer and take out as needed.
  6. Enjoy.

* If allergic to cashews or for lunch box purposes please use 1 cup of coconut instead of the cashews making it 3 cups of coconut in total.

** If you don't have the lemon oil simply use the rind of the lemon you are juicing.

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