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lemon coconut hemp seed bites

Posted Mar 31 2012 12:00am

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I am feeling all spring-like suddenly, which is a huge change from how I felt 2 days ago! Maybe it was that extra 15 minutes I spent this morning doing yoga (yay for me time!), or it could just be the presence of Easter themed decorations and candies that are crowding store shelves these days. I always liked Easter- not only because it was a day to eat loads of chocolate with zero guilt, but because it signalled that spring was on its way! Time for pastel colours, more time outside and fresh tasting foods. It was with this spirit that I created a new hemp bite- lemon coconut ones to be specific!

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These have a lovely zesty flavour from the lemon zest and coconut adds a nice sweetness. The hemp seeds of course give this candy some wicked nutrition (see this post for more info!) . The coconut oil that I put in not only helps them firm up when you put them in the freezer, but it gives them a melt-away quality when you bite into them. Great as an energizing snack or something sweet after a meal. These will definitely be made again!

Lemon Coconut Hemp Seed Bites (Vegan, Gluten-Free, Refined Sugar-Free, Raw)

Makes 22 bites.

  • 3/4 cup shelled hemp seeds
  • 1/2 cup unsweetened coconut flakes (I used medium size)
  • 1/4 cup agave
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • pinch of salt
  • 2 tbsp coconut oil
  • 1/3 cup unsweetened coconut flakes for rolling

Take the first 6 ingredients and combine in a blender or food processor until a dough forms that is fairly smooth. Adjust sweetness to taste. Melt the coconut oil very gently over low heat until just melted. Then while the blender or food processor is running add the coconut oil in and mix until evenly distributed.

Now take spoonfuls out and shape into balls. The dough will feel a little oily but don’t worry, the chilled bites will not be! Put the 1/3 cup coconut flakes on a flat plate and roll each ball in the coconut. Place the finished bites onto a baking sheet covered with parchment paper and when all are finished put in the freezer for at least 1/2 an hour to firm up. Store in the fridge or freezer.

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Now I know Easter generally means chocolate, but I would be more than happy to find some of these treats in my fridge come Easter morning. The way they almost melt in your mouth makes them seem like a rich indulgence but they are so healthy you can indulge in a few! I did just this on a couple occasions ;). Plus they are kinda sorta egg-shaped right? Although I don’t recommend using these for Easter egg hunts. Due to the coconut oil in them, they can become soft and melty at room temperature so store in the fridge or freezer. My preference was the freezer, I liked them a little more solid, but the fridge is great too!

Next up I have another raw recipe that I think would make an awesome Easter morning breakfast. They use leftover hazelnut pulp from making hazelnut milk and can be made way in advance! Check in soon for the recipe :)

Happy Saturday!

I am sharing this recipe at: Wellness Weekends , Allergy Friendly Fridays , Allergy-Free Wednesdays , Slightly Indulgent Tuesdays and Allergy Free Lunchbox Love !

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