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

$2.99
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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.



Comments

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    1. 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 !