Hi friends!
I hope you’re all enjoying this Spring weather we’re having! Although it’s been constantly raining here for the most part, the cherry blossom trees are starting to bloom and it’s definitely starting to warm up! I’m a little impatient though and would love summer to hurry up! I swear I was meant to live on a tropical island somewhere… one day, right!
Until my dream of that tropical island comes true…and for those busy days I’ve been having lately, I like to have snacks ready to go in my purse or fridge to ensure that I a) don’t get nauseous as that happens quite easily and b) don’t grab the closest thing to me, because sometimes…that magically happens to be a doughnut! woops… Since I’m hungry 24/7, energy bites are a MUST but I thought I’d be adventurous and venture away from my normal chocolate loving recipes. This recipe is nice and tangy and sure to keep you going! If you don’t want it to be so tangy, add less lemon juice and/or more maple syrup. I personally, love the rind in here but that’s up to you too. My boyfriend had some and said he thought they tasted like the lemon poppy seed muffins he had as a kid, but healthier!! What a compliment guys!
I know I’ve said this before but I just have to tell you how much I love my food processor!! It makes life 110% easier for recipes like these, where I just throw everything in and give it a whirl. If you don’t have one, you could also hand mix but it would take some extra elbow grease. If you’re in the market for a new food processor
I’d love for you to give my recipe a try! Please tag me on Instagram or Facebook (@balancingandie) so I can see your lovely creations! Click here to pin this recipe for future reference or subscribe to my blog to receive updates directly to your inbox.
Ingredients
- 1/2 cup quick cooking oats
- 1/4 cup coconut flour
- 1 tbsp chia seeds
- 1 tbsp poppyseeds
- 2 tbsp coconut oil
- 2 tbsp maple syrup (sub honey or cane sugar)
- Juice and rind from 1 lemon (about 1/4 cup lemon juice and 1 tsp rind)
- 2 tbsp coconut shreds (or more coconut flour)
- 60 ml unsweetened coconut milk (or any variety)
Instructions
- Use a fine grater to get the rind from the lemon then juice it and remove any seeds - set aside.
- Combine all ingredients in food processor and combine on low for 1 minute.
- Check and taste, add more maple syrup if too tart or more coconut milk if too dry when you pinch the dough.
- Form into balls and enjoy!
- Refrigerate any leftovers in an airtight container. They'll last in the fridge for 4-6 days.
Notes
*If you don't have an ingredient, feel free to substitute or omit but you may need to adjust the liquid. For example, you can sub almond meal for coconut flour.
*Add less lemon juice if you prefer a milder flavour.
*The rind gives a lot of the lemony flavour so try to not omit it 🙂 but it can work with the lemon out of a bottle too.
Nutritional Disclaimer
This information is provided as an estimate only. The below information may change with any substitution you make or variances in items used.
(This post contains affiliate links, which means I receive a small referral fee if you make a purchase using this link at no additional cost to you)
