Lemon-Kissed Blondie Bites
A sweet and citrus-y dessert made with all plant-based ingredients, including fluffy coconut and zesty lemon that are used in both the dough and the coating.*
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4-6 1x
- 1 cup dates, pitted
- 3/4 cup rolled oats
- 1/2 cup cashews, raw
- 2 tsp lemon zest
- 1 1/2 tsp lemon juice, freshly squeezed
- 1 vanilla bean, seeds scraped
- 2 to 3 tbsp coconut, shredded, unsweetened
- 2 to 4 tsp coconut, shredded, unsweetened
- 2 to 4 tsp rolled oats
- 1/2 tsp lemon zest
- In a food processor, add the dates, oats, cashews, zest, lemon juice, and vanilla seeds, and process. At first it will appear as if nothing is happening, and the mixture is just whirring around crumbly, but soon it will start to become sticky.
- When you see it start to become a little sticky, add the coconut and process again. Continue to process until it forms a ball on the blade. Stop, and then remove the dough.
- Take small scoops of the dough (about 1 to 1 1/2 tablespoon in size) and roll in your hand. Repeat until you have used all of the dough.
- If using coating, mix ingredients in a small bowl. Toss or roll the balls in the coating and refrigerate.
Notes: The texture of these bites is somewhat soft, but firms with chilling. For a firmer texture, add another 2 tablespoons of rolled oats. These are excellent to pack in school lunches (where nuts are permitted). To remove the vanilla seeds from the bean pod, slice the bean down the outer side using a sharp tip knife, to open up lengthwise. Press open the sides, and using a blunt (spread) knife, scrape out all the tiny seeds from the bean on both sides, and then add seeds to processor. The pod can be discarded or kept to infuse flavor in other dishes. In place of vanilla bean, you may use 1/4 to 1/2 teaspoon vanilla extract.
*This recipe is found in Dreena Burton’s cookbook, Plant-Powered Families.