Two weeks ago, as we were preparing to go on our Seeking Warmer Weather Southern Road Trip, I knew we were going to need a few treats to nosh on while making our way from New Hampshire, with an overnight stop in Westchester County before continuing our drive onto Charlottesville, Virginia to eventually land on Hilton Head Island, South Carolina.
When we left, it was cold enough to create a new vegan treat that would last in the car without melting for a few days before experiencing much warmer weather. Besides, I didn’t expect these to last past Virginia! And I was right, once my mostly vegan relatives tasted them, they were gone in no time.
These are delicious little lemon bites, tart enough to make an impact and sweet enough to satisfy a craving. They are also nutrient dense, so one or two go a long way for a quick snack or with a cup of tea in the afternoon.
For this recipe, I used raw almond flour, mainly because I had a bag of it hanging around that I needed to use — I didn’t want to buy anything new since we were leaving for a few weeks.
I personally can’t imagine life without maple syrup at all times. In fact, we even took it on our road trip (my husband sweetens his morning coffee with it), but if you don’t have it, or don’t like it, feel free to use organic cane sugar. Sugar does make the bites grainier and crunchier, but they were fine with sugar when I made them that way. I do think I prefer them with maple syrup, though. Note that gluten free quick oats are not required, unless that is important to you. Regular quick oats are fine to use. And lastly, if you have rolled oats on hand, you can use those, if you put them in the food processor first and process them for 30 seconds until they are ground up a bit more. This will make the bites less coarse.
On that note, I think I have now cornered the market in the vegan energy bite/ball department – this makes three recipes now – all with different flavor profiles. Be sure to try these Lemon Tahini Coconut Bites, but don’t forget about the Coconut Cacao Power Balls and the Matcha & Tahini Energy Bites – they are also delicious and quick to make!
- 1 cup raw almond flour
- 1 cup shredded coconut flakes, plus additional ¼ cup for rolling bites
- ⅓ cup gluten-free quick oats
- ⅓ cup tahini
- 5 tablespoons maple syrup
- ¼ cup chilled coconut oil
- Grated rind of one large lemon
- 4 tablespoons fresh lemon juice
- ¾ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- In a food processor, place all ingredients except the ¼ cup of shredded coconut (which will be used later to roll the bites in). Process until mixture is well combined and a ball begins to form, about 15 to 20 seconds.
- Scrape mixture into a small bowl. Chill for 30 -60 minutes or until mixture is firm enough to roll into balls.
- Tear off a 12-inch piece of wax paper and lay on kitchen counter. Remove bowl from fridge and pinch off tablespoon amounts of mixture and lay on wax paper. Then, with clean hands, roll pieces into balls.
- Place shredded coconut into a small plastic bag and drop one ball at a time into the bag and shake until completely coated. Store in an airtight container in the fridge for up to three days.