Ingredients
Equipment
Method
- In a food processor, combine the pitted dates, unsweetened shredded coconut, lemon zest, lemon juice, almond flour, and honey (if using).
- Pulse the mixture until it’s well combined and sticky, scraping down the sides as needed. The texture should be pliable but not overly wet.
- Line a baking tray with parchment paper.
- Using your hands, take small portions of the mixture (about 20 grams each) and roll them into bite-sized balls or flat discs, depending on your preference.
- Roll each candy bite in the extra shredded coconut to coat.
- Place the coated candy bites on the lined tray and refrigerate for at least 30 minutes to firm up.
- Serve chilled for a refreshing treat. These bites can be stored in an airtight container in the fridge for up to a week.
Nutrition
Notes
Feel free to swap out the almond flour for any nut or seed flour that you prefer, such as coconut flour for a more intense coconut flavor.
If you’re looking to make these bites a bit more decadent, consider adding a drizzle of dark chocolate on top — it pairs wonderfully with the lemon!
Store your bites in the fridge to keep them fresh, but they also freeze well if you want to save some for later.
Enjoy being creative with additions like pumpkin seeds or cocoa powder to mix things up!
If you’re looking to make these bites a bit more decadent, consider adding a drizzle of dark chocolate on top — it pairs wonderfully with the lemon!
Store your bites in the fridge to keep them fresh, but they also freeze well if you want to save some for later.
Enjoy being creative with additions like pumpkin seeds or cocoa powder to mix things up!