Coconut Lemon Bombs

This turned out to be a good after school snack, dessert, and sweet lunch treat all in one.  Thanks for the inspiration Addicted to Veggies.

Ingredients:

1 1/2 cups almond flour

1 1/2 cups dried, shredded, unsweetened coconut

1/3 cup coconut flour

2 big pinches of salt

1/4 cup + 2 Tbsp grade B maple syrup or 1/4 cup raw organic honey

1/4 cup + 2 Tbsp lemon juice

2 tsp vanilla 

1 Tbsp lemon zest 

1/4 cup + 1 Tbsp melted coconut oil

Directions:

• Mix all of your dry ingredients together, set aside
• In a small mixing bowl combine the wet ingredients
• With a hand mixer or standing mixer on low, slowly stream the wet ingredients into the dry  

• Keep your mixer on low and slowly stream in melted coconut oil

• Form dough into ball bombs and place on a cookie sheet

• Warm bombs in the oven on the lowest heat setting (mine is 175˚) for 1 hour, leaving the door cracked open

• Allow bombs to cool, then chill in the fridge until set, about an hour

Your finished bomb will be dry on the outside and melt-in-your-mouth moist inside.

Enjoy!