Wednesday, May 8, 2013

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.


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


• 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.


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