Tiny little bites of lemony goodness to get you through that sugar craving
These raw lemon pound cake bites are just what you ordered. They are totally lemony and overall not that bad for you. Vegan. Gluten-free. And refined sugar-free.
I’ve designed these little bits to help satisfy you – right about now – just a few days after you have vowed to take a break from all the holiday excess. When you have said you will not touch anything containing refined flour, sugar or anything good tasting again.
But, these little bits taste good. And will satisfy your sweet cravings.
I’m not gonna lie. I have a hard time turning down pound cake.
Keep these guys stashed in the freezer. They will soften up a room temperature considerably. And I think the flavour is better when they are cold. And yes, I realize, if you are like me and have started back to the office after the New Year break, this may mean you can’t take them with you for that mid afternoon pick up. I’m sorry. I prefer to grab one of these straight out of the freezer with a cup of tea after I’ve cleaned up the kitchen after dinner.
A couple of notes:
- These are calorie dense – nuts, coconut and coconut oil. Be cautious of how many you grab at once. One or two will do.
- I like to make these relatively tiny. I use a measured teaspoon to scoop up the batter and then roll. You will get 24-30 bites for this recipe.
- You will need a food processor for this recipe. I think a blender will turn the batter into butter. Which could be very good in its own right, but not what we are going for here.
Here is how you make raw lemon pound cake bites:
Ingredients
- 1-1/2 cups unsweetened shredded coconut plus more for rolling
- 1/2 cup raw cashews
- 2 tablespoons organic unfiltered coconut oil
- 3 tablespoons maple syrup
- juice and zest from one lemon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon of sea salt
Instructions
- In the bowl of the food process add all ingredients and process until smooth. This could take a couple of minutes and you will need to stop the food processor periodically to scrap the sides.
- Roll batter into bite sized balls - about 1 heaping teaspoon each. Roll the little balls in additional shredded coconut. Freeze for at least 4 hours to fully harden. Keep frozen.
Notes
Hi, I’m Trish. I share quick and healthy recipes designed to get you through your busy days, balanced with a generous serving of sweet and decadent treats for weekends and special occasions. You will find vegan, gluten-free and plant-based recipes here too. Thanks for visiting!
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