My sister-in-law loves all things lemon. Lemon cookies, lemon cake, lemon tarts. When I saw this recipe I knew she would be the one I'd make these for. I havn't yet made them for her, but I am excited to try them out at the next family get together. Perfect as a Spring or Easter treat, these melt-in-your mouth raw coconut lemon balls are sure to satisfy!
1 & 1/2 cups almond flour
1 & 1/2 cups dried shredded unsweetened coconut
1/3 c coconut flour
2 big pinches of Sea Salt
6 Tbsp Agave or All Natural Maple Syrup or Raw Organic Honey (omit for sugar-free & vegan)
4 Tbsp Lemon Juice
2 tsp Organic Vanilla
1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)
Mix all of your dry ingredients together - set aside and mix wet ingredients in a small mixing bowl.
With your mixer on, slowly pour wet mixture into dry mixture. While your mixer is on, mix in your melted coconut oil as a thickener. Your batter will thicken fairly quickly as it mixes with the oil and the oil cools down.
The next step is up to you. You can choose to heat/bake to set the cookies or to keep them raw you may chill them to have them set.
Warm them in oven at the lowest heat setting, leaving the oven door cracked open. Warm for an hour. It should be dry on the outside and moist on the inside, place cookies in the fridge after they've cooled, let them chill and set, eat and enjoy!
If you opt not to heat your treats, chill in the fridge for an hour. The overall texture will be soft and moist.
1 part baking soda
2 parts cream of tartar
2 parts tapioca starch
1 part baking soda
1 part cream of tartar
Mix and use for baking!
•1 (5 oz) bag shredded coconut- unsweetened
•2/3 cup melted coconut oil + 1 TBSP
•1/2 cup almond butter (try Barney Butter's Cocoa + Coconut) (substitute Sunbutter for nut free)
•1 tsp organic vanilla
•1 cup dark chocolate or semi-sweet chocolate chips (I use Enjoy Life)
In medium bowl, mix the coconut flakes, 2/3 cup melted coconut oil, vanilla, and almond butter until well mixed.
Using your hands, form into 1 inch balls and put on a plate. Place in the freezer until hardened.
Once the coconuggets have hardened, melt the chocolate in a double boiler with the additional 1 TBSP coconut oil until smooth.
Dip the clusters into the chocolate and put back on a plate or in a small baking dish and place back in to the refrigerator. Enjoy cold!
Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.
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