Coconut Lemon Bombs
- 1 cup raw cashews
- 1/3 cup buckwheat groats (not toasted kasha)
- 1/3 cup rolled oats
- 1/4 cup unsweetened shredded coconut flakes
- zest of 2 lemons, medium sized
- juice of one lemon
- 6 – 7 medjool dates, softened and pitted
- 1/4-1/2 cup shredded coconut flakes for rolling
Place cashews, buckwheat groats and oats in food processor and blend until a medium to fine grind (doesn’t have to be perfect). The buckwheat may stay a bit chunky so if your looking for a smooth center use all oats. Add rest of ingredients and blend until combined and you have a doughy consistency. If you find your dough is a bit too dry try adding fresh squeezed lemon juice, 1 tablespoon at a time. Chill dough for about 20-30 minutes. Roll into 1 inch balls then roll in coconut flakes.
Makes apprx. 12 – 14. Store in air tight container in refrigerator for up to two weeks.
If you don’t have buckwheat grouts, replace with oats or more cashews. I love to include buckwheat wherever I can since it is a ‘superfood’ and packs a lot of protein and fiber per serving, they also have a nice nutty flavor. Per 1/4 cup serving you are getting 6 grams of protein and 5 grams of fiber, more so than oats per serving, 1/2 cup yields 5 grams of protein and 4 grams of fiber.