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Lemony Cashew-Coconut Balls

July 23, 2012

 

 

Since going primal, I’d be lying if I said I didn’t miss baking. Its been a huge part of my life as well as my choice meditation method for years. However, after getting a few primal dessert recipes under my belt I’m beginning to feel right again, and am also in awe of how awesome sweet treats can be even if they don’t rely on dairy, grains or processed sugar. Who knew that nuts had so much potential?

These cookies are pretty basic and very easy to prepare. They can be made using any nut flour (the original recipe uses a combo of almond and coconut), and rely on the powers of coconut oil to give them their form and texture. Since coconut oil is liquid when warm, but has a jelly-like consistency at room temperature, it makes for the perfect binding agent. And if you’re not sold on these confections yet, you can go a step further (well, actually remove a step!) and enjoy them raw by removing them from the oven after the drying process and not continuing to bake at the higher heat to toast the coconut.

Lemony Cashew-Coconut Balls (adapted from Addicted To Veggies), makes about 28 cookies

  • 1 ¾ cups finely Ground Cashews (use about 2 cups raw chopped cashews, and pulverize in the food processor)
  • 1 ½ cups Shredded Unsweetened Coconut, plus 1 cup to coat the finished cookies
  • 1/8 tsp Salt
  • 6 TBSP Agave Nectar
  • 1 TBSP Lemon Zest
  • 4 TBSP fresh Lemon Juice
  • 2 tsp Vanilla
  • ¼ cup plus 1 TBSP melted Coconut Oil

In the bowl of an electric mixer, combine ground cashews, shredded coconut, and salt. In a separate, smaller bowl, combine agave nectar, lemon zest and juice, and vanilla, and stir to combine well. With mixer running on medium speed, slowly add the wet ingredients to the dry. Once ingredients are incorporated, keep mixer running and slowly stream in the coconut oil, beating until the mixture thickens and forms a cohesive dough.

Heat the oven to its lowest setting (on my oven this was 170 degrees). Line a cookie sheet with parchment paper, and put remaining 1 cup of shredded coconut in a small bowl. Begin rolling out the dough into golf ball-sized cookies, and then roll each around in the shredded coconut to coat them evenly. Arrange them on the cookie sheet. Once your oven is heated, place the cookie sheet in the oven and leave the door open a crack (you can do this by sticking a wooden spoon in it to prop it open). Let the cookies warm/dry out for one hour.

After 1 hour, turn up the heat to 350 degrees (unless you’d prefer to keep these “raw”), and let the cookies bake for 8-10 minutes, until the coconut is lightly toasted. Remove tray from the oven and allow to cool completely. They will be dried and slightly crunchy on the outside and moist on the inside. Store your cookies in the refrigerator.

Enjoy!

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12 Comments leave one →
  1. July 23, 2012 11:19 am

    Love the look of these! I can imagine eating these on the couch, watching a good movie, popping one in after the other….

  2. July 23, 2012 2:37 pm

    These look soooo good! A really interesting, yummy recipe! Nice work 🙂

  3. jaiepicure permalink
    July 23, 2012 2:58 pm

    Yummy!!

  4. July 23, 2012 3:52 pm

    I’ve made a very similar recipe, but with dates and no agave. I thought they tasted cheescake-like. Yours look beautiful!

  5. July 23, 2012 5:20 pm

    I love combining coconut and lemon. I’m definitely trying this out. Thanks!

  6. Jenn Jennings permalink
    July 29, 2012 11:16 am

    Reblogged this on the Live Better blog and commented:
    These just looked so delicious, i couldn’t help but share. Enjoy!

  7. October 8, 2012 1:51 am

    These cookies look delicious and I’m definitely going to try making them.

  8. October 23, 2012 4:28 pm

    These look great! Coconut and lemon must taste great together.

  9. October 24, 2012 2:20 pm

    Reblogged this on Lizza Autumn.

  10. September 7, 2013 4:47 pm

    I really like this recipe! Diwali is coming up so I am going try this one out! I especially like this because we have lots of diabetes in the family and follow a low GI diet, I love that your recipe uses Agave nectar. I’d love if you could have a look at my recipes and let me know your thoughts x

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