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.*
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.
Find it online: https://pblife.org/recipes/lemon-kissed-blondie-bites/