By Chef: Emma Potts
Posted: March 19, 2015
Don’t be alarmed if you think you’ve died and gone to heaven as you sink your teeth into these zingy, lemony, tangy-sweet cashew cookie bites coated in a thin veil of creamy white chocolate. They are just that good! If you’re a lemon cookie fan this is a must-try recipe.
Yield: 15 bites
Lemon Cashew Bites
- 1 ¾ C Cashew flour*
- 1 Tbsp Lemon juice
- 1 Tbsp Lemon zest (zest of 1 large lemon)
- Pinch of Vanilla powder
- 1 Tbsp Coconut oil, melted
- 1 Tbsp Coconut nectar(or liquid sweetener of choice)
- Pinch of salt
White Chocolate Coating
- 4 Tbsp Melted cacao butter (Approx 55 g)*
- 3 Tbsp raw coconut butter
- 1 Tbsp Coconut nectar + 5 drops stevia (or an extra 1 Tbsp coconut nectar)
- Pinch of vanilla powder
For the Lemon-Cashew Bites
- Add all ingredients for the lemon-cashew bites to a food processor and pulse until combined. You should have a thick dough-like consistency but it shouldn’t be too sticky or wet.
- Roll the mixture into small balls and place on a plate covered in parchment paper in the freezer to firm up.
For the White chocolate coating
- Melt the cacao butter and coconut butter together over a double boiler (glass bowl over a pot of boiling water), remove from heat and add the vanilla powder, coconut nectar and stevia, if using. Set aside to thicken up slightly for 5-10 minutes at room temperature.
- Dip each bite in the chocolate coating until it is completely covered. Scoop out carefully with a fork, and tap the fork handle on the edge of the bowl so that excess coating drips back into the bowl. Place back on the parchment lined plate and return to the freezer until coating is solid (about 5 minutes); then repeat the coating process once more.
*To make cashew flour grind raw cashews in a food processor until a flour (see image) *Cacao butter may be replaced with more coconut butter. In this case, the mixture will be less liquid and so should be kept over a pot of hot water to prevent it seizing up whilst coating the bites.