I am just enamored with these little citrusy bites of sunshine. Lemon zest and pure lemon oil really add a bright, zesty zing to your snacking experience. Full of fiber, protein and fats from coconut and collagen peptides, just a couple of these will satisfy your sweet tooth!
These zingers will last at room temperature for a couple of days since all except the fresh lemon zest are shelf-stable. Pack a few in an airtight mini container and take them with you on the go for a protein-packed, emergency hunger-pang-preventative. For longer storage, keep in the fridge, and take out about an hour before serving to soften. These also taste great cold, straight out of the fridge! They will be harder due to the fats solidifying, but the different texture is still fabulous and nom-able.
The best part about these is that they require no baking, no cooking, no nada. They do require a food processor or blender, though, to get the shredded coconut into a fine grind. This step creates a coarse binding “flour” that will hold the bites together. (I did try to use coconut flour in an effort to make these a no-equipment-required recipe, but the result was not good…it was very crumbly and dry.) The rest of the recipe is also finished in the machine, which helps to incorporate the coconut butter, which can be a bit stubborn to break down without a powered blade.
Sometimes coconut butter is softened due to warmer weather, and in this case you may need to refrigerate your bites before forming them. I tested this recipe in winter months when my coconut butter was hardened, but despite what season I’m cooking in, coconut butter is almost always harder and crumbly versus smooth and spreadable.
***For completely fuss-free lemon bites, check out these Power Balls from Paleo Angel!***
***They are absolutely delicious and ready to eat straight out of the package! These are what inspired me to make my own from scratch (I love a homemade challenge). Also available are other scrumptious AIP friendly flavors like Carob, Orange-Cranberry and Vanilla, as well as a wider variety for those who do well with reintroduced ingredients.***
For a whimsical presentation, serve these sprinkled with a little bit of coconut sugar and extra lemon zest.
I would love to try to make these with carob and mint for a peppermint patty type flavor, as well as with freeze-dried raspberries for a sweet-tart spin. What flavors would you like to get creative with?
- Add shredded coconut to food processor and process until finely ground.
- Add in coconut butter to the processor and pulse until combined evenly with the shredded coconut.
- (If your coconut butter is really firm and hard to remove from the jar, insert a butter knife vertically into the jar and wiggle it back and forth until you get chunks/shavings.)
- Add all remaining ingredients to the coconut mixture, and pulse until evenly combined.
- Use your hands or a 1 Tb scoop to firmly form and press into 1 Tb sized balls. I like to flatten the bottoms, but if you prefer them round that works, too!
- Sprinkle with optional coconut sugar if desired, and enjoy!
- Store in an airtight container for up to 2 days at room temperature.
- For longer storage, keep in the refrigerator. They will be very firm straight from the fridge, and can be eaten cold. They can be left on the counter to soften for about an hour if you want a softer bite.
- Easily doubles!
- Use caution when selecting lemon oil as most on the market are mixed with sunflower oil, which is seed-based and not AIP-compliant.
- In an effort to make these without a food processor I tried substituting coconut flour for the shredded coconut and melting the coconut butter, but the result way too dry and crumbly. If you come across a super-finely ground desiccated coconut product, please let me know, as that may work instead!