Raw Lemon Coconut Cashew Macaroons

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.

macaroon prep

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


  1. Place cashews and shredded coconut in a food processor and pulse for 30 seconds.
  2. 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.
  3. To help accelerate the macaroon-molding process, place the bowl of your food processor in the fridge for 10-15 minutes until chilled.
  4. 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.
  5. 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. 

lemon balls

Happy lemon zesting! ❤


2 thoughts on “Raw Lemon Coconut Cashew Macaroons

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