Oh yay, another bliss ball recipe…
But seriously! These are scrumptious. Mainly because they taste like cake.
When life gives you lemons, squeeze ’em (and use the zest) for a sweet plant-based treat.
I was in an adventurous mood and decided to dabble in baking with lemon zest. Thinking back to the piles of lemon peels I’ve discarded, never again will I leave one un-zested.
Sweetened naturally with pitted dates and buffered by coconut and cashews, these mini lemon macaroons are sheer bliss (and friendlier on blood sugar levels).
While a traditional macaroon is made with egg whites and sugar, I opted for the refined sugar-free, vegan version. Call me crazy.
Raw Lemon Coconut Cashew Macaroons
1 cup raw cashews
1 cup unsweetened shredded coconut (plus a little extra for ball-rolling purposes)
2 tbsp unrefined coconut oil, melted
1/2 cup pitted dates, soaked
Juice and zest of 1 organic lemon
1 tsp true vanilla extract
1 tsp pure cinnamon
Optional: vanilla plant-based protein like Vega One
- Place cashews and shredded coconut in a food processor and pulse for 30 seconds.
- Next, add your coconut oil, pre-soaked/rinsed dates, lemon juice & zest, vanilla, cinnamon and optional protein powder. Blend until a thick gooey mixture forms.
- To help accelerate the macaroon-molding process, place the bowl of your food processor in the fridge for 10-15 minutes until chilled.
- Scoop out a tablespoon (or ice cream scooper) of your mix and form a ball using your hands. Roll the balls into your remaining shredded coconut. This makes about 12 balls.
- Place your balls in the freezer for 30 minutes, then enjoy! Transfer any leftovers to the fridge for 1-2 weeks (if they last that long).
Nutrition facts per serving (1 ball): approx. 9 grams carbohydrate (5 grams naturally occurring sugar, 2 grams fiber), 9 grams energizing fat, 2 grams plant protein.
Happy lemon zesting! ❤