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Raw Coconut Lemon Bombs

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Coconut + Lemon = Flavor Explosion! I love lemony desserts. This one is a nice combination of lemon and coconut with just the right amount of sweetness. Both flavors come through for a bright lemon flavor with a hint of coconut in this no bake cookie ball. These treats are easy so make, contain no refined sugars or fillers, just a few wholesome ingredients that come together beautifully. I hope you enjoy them as much as I did.

Raw Coconut Lemon Bombs

This Recipe is :

Dairy Free Raw Vegan Vegan

Serves

12-14

Ingredients

  • 1 cup cashews
  • 1/3 cup rolled oats (I use GF)
  • 1/4 cup unsweetened shredded coconut flakes, optional
  • zest of 2 lemons, medium sized
  • juice of one lemon
  • 7-8 medjool dates, softened and pitted
  • 1/4-1/2 cup shredded coconut flakes for rolling

Preparation

  1. Place cashews and oats in food processor and blend until a medium to fine grind.
  2. Add the rest of the ingredients and blend until combined and you have a doughy consistency. If you find your dough is a bit too dry try adding fresh squeezed lemon juice, 1 tablespoon at a time.
  3. Chill dough for about 20-30 minutes, this will help stiffen the dough to make your rolling a little easier.
  4. Roll into 1 inch balls then roll in coconut flakes.

Notes

Store in air tight container in refrigerator for up to two weeks.

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AUTHOR & RECIPE DETAILS


photo

Julie West loves sharing the wonderful world of vegan foods and healthful eating and living. She began a vegan lifestyle in the early part of 2011 and hasn't looked back. Since then Julie has become passionate about creating healthy vegan dishes, some 100% raw, and sharing her lifestyle. Her blog, The Simple Veganista, is about all the simple beautiful plant foods there are to eat and the different ways to put them together that taste great. Eating vegan is not about restrictions, it's about creating new habits, healthy habits that encompass the world around us making it a better place for all.


 

 

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4 comments on “Raw Coconut Lemon Bombs”

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Sara
3 Years Ago

where did this recipe go, i was going to make this!! :(


Reply
Julie @ The Simple Veganista
07 Feb 2014

That is very strange! I have no idea what has happened to the recipe. I'll have to check my others and make sure they're still intact. :( Here is the full post: I love lemony desserts, especially when they are raw and so healthy. The ingredient list is full of whole foods so you can be sure that you are feeding yourself a nourishing and healthy treat any time of day. This one is a nice combination of lemon and coconut with just the right amount of sweetness. Both flavors come through for a bright lemon flavor with a hint of coconut in this no bake cookie ball. I hope you enjoy them as much as I did. Coconut Lemon Bombs Ingredients 1 cup cashews 1/3 cup buckwheat grouts/Kasha* 1/3 cup rolled oats (I use GF) 1/4 cup unsweetened shredded coconut flakes, optional zest of 2 lemons, medium sized juice of one lemon 6 - 7 medjool dates, softened and pitted 1/4-1/2 cup shredded coconut flakes for rolling Place cashews, buckwheat groats and/or oats in food processor and blend until a medium to fine grind (doesn't have to be perfect). The buckwheat may stay a bit chunky so if your looking for a smooth center use all oats. Add rest of ingredients and blend until combined and you have a doughy consistency. If you find your dough is a bit too dry try adding fresh squeezed lemon juice, 1 tablespoon at a time. Chill dough for about 20-30 minutes. Roll into 1 inch balls then roll in coconut flakes. Makes apprx. 12 - 14. Store in air tight container in refrigerator for up to two weeks. * If you don't have buckwheat grouts, replace with oats or nuts. I love to include buckwheat wherever I can since it is a 'superfood' and packs a lot of protein and fiber per serving, they also have a nice nutty flavor. Per 1/4 cup serving you are getting 6 grams of protein and 5 grams of fiber, more so than oats per serving, 1/2 cup yields 5 grams of protein and 4 grams of fiber. Enjoy !

4 Years Ago

Recipe correction...use 2/3 cup oats instead of 1/3. I just noticed my erroe. My apologies to anyone who doesn't see this comment. Yours truly, Julie West @ The Simple Veganista


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