These little gems are the perfect combination of sweet and sour AND they are nut-free. I’ve been asked before if any of my sweet recipes don’t contain nuts, and the answer is very rarely. Sorry nut allergy sufferers! (that is a genuine, heartfelt apology coming from a nut butter addict). So when making this recipe I had you nut-free humans in mind!
Also, these were a trial and I continuously taste tested throughout, as you do, and then worried they weren’t ‘lemony’ enough. Turns out when you steadily eat during the baking process you will lose your sense of taste. However, the final result (luckily) turned out with the perfect balance of sour lemon and sweet coconut!
Side note: with any of my other energy bite recipes just sub the almond butter for sun butter (or another seed based butter) and any ground nuts for coconut flour. It may be trial and error to get the ratios right, but worth a shot?
100g creamed coconut
40g coconut flour
35g desiccated coconut (plus some extra for topping)
30g coconut oil
2 tsp maple syrup (optional for additional sweetness)
Zest of 1/2 lemon
Juice of 1/2 lemon
- Add the block of creamed coconut to a blender and blitz until it forms a smooth paste.
- Then add the dates, maple syrup and coconut oil and continue blending until smooth.
- Spoon the mixture into a bowl and add the coconut flour, desiccated coconut, lemon juice and zest and mix well.
- Take small chunks of the mixture and roll into bite-size balls. Top with desiccated coconut before serving.