Light, luscious and zesty, these Coconut Lemon Poppyseed Protein Bites remind me of the lemon poppyseed muffins I used to love making as a kid. For an extra coconutty touch, roll them in coconut milk powder or desiccated coconut before serving.
- 1/3 cup chopped pitted Medjool dates, soaked in warm water for 5 mins
- 3/4 cup gluten-free rolled oats or oat flour
- 1/2 cup flaked unsweetened coconut
- 1/4 cup roughly chopped raw cashews
- 1/4 cup vanilla protein powder of choice
- pinch of sea salt
- 2 tbsp raw honey (or other liquid sweetener of choice, if vegan)
- 2 tbsp fresh lemon juice, plus 1 tbsp lemon zest
- 3 tbsp cashew butter
- 1/2 tsp vanilla extract
- 1/2 tsp poppy seeds
- Whirl oats, coconut and cashews in a food processor until they resemble a coarse flour.
- Pour the mixture into a large bowl and stir in the protein powder and sea salt. Set aside.
- Pour the soak water off the dates. Pulse in the processor until pieces are as tiny as possible, pausing to scrape down the edges as needed. Add the honey, lemon juice, lemon zest, cashew butter and vanilla. Process into a smooth puree.
- Gradually add the dry mixture and blend, again scraping down the edges every so often. (Add a little water or lemon juice if the dough looks a little dry.) Finally, stir in the poppy seeds.
- Once evenly combined, roll the dough into a ball. Chill for 20 mins.*
- Roll the dough into 12 balls. Store in the fridge/freezer.
*The chilling time isn’t absolutely mandatory, but I find that the dough is easier to work with when cold.
- Category: snack
- Method: no-bake
Keywords: no-bake, protein bites, energy bites, vegan, gluten free, coconut, spring