It’s that time of year in Seattle when we all get excited because it is “Spring!”, but the weather is as Wintery as ever. The past week has been sporadic breaks of sun amidst long-lasting, cold rainfall. This may be great for the spring flowers, but really not helped the cold I’ve been fighting for the past couple of weeks. Although my short weekend in the sunny SW improved my symptoms, they automatically returned back in the PNW rain. But luckily, food is the best medicine, and with some special Yogi tea and a few of these superpower lemon bites, I’m feeling almost as healthy as I would laying by the pool in 80 degree weather…almost.
These little cookie bites have a ton of nutrients for their size, as well as immune-boosting properties! Both lemon and honey soothe cold and sore throat symptoms, and along with coconut, are beneficial for the tummy too. I used lemon zest instead of lemon juice in this recipe, both for the added flavor and the added nutrients- turns out lemon zest has several times more vitamins than the juice. The cashews give this treat a bit more substance and protein, and the vanilla adds the extra hint of sweetness. The result of it all- a refreshingly rich, tart, and naturally sweet burst of flavor.
Whether or not you’re feeling under the weather, or are currently experiencing downpours, these are awesome snacks.. They’re the perfect bite when you need a little pick-me-up in the middle of the day, or a bit of something sweet after a meal. I can’t say they are completely guiltless, but each ball packs less than 70 calories and only 3 grams of sugar! As most raw cookies, they are best stored in the refrigerator or freezer to keep the firmness and texture just right. And rolling them in the extra coconut just gives it an even nicer texture, and wonderful coconut taste. So enjoy!
- 1/2 cup cashew pieces
- 3/4 cup shredded raw coconut (unsweetened) + 1/4 cup for rolling
- zest from 2 lemons
- 2 tbsp honey
- 1 tsp coconut oil
- 1/2 tsp vanilla
- Place cashew pieces in food processor and pulse until tiny crumbs.
- Add coconut and pulse to combine.
- Add the rest of the ingredients and pulse for a couple of minutes, until it reaches a dough-like consistency.
- Scrape mixture into a bowl and stick in the freezer for a few minutes.
- Pour 1/4 cup shredded coconut on plate for rolling.
- Roll “dough” into 12 balls, each about an inch in diameter. (They may be a bit oily- that’s okay- once they are rolled in coconut and harden in fridge, that won’t be an issue).
- Roll the balls in the coconut (you may need to press the coconut into the dough a bit).
- Store in an airtight container in refrigerator or freezer, or eat immediately!