"chilly Dilly snackin stuff" I only could say it three times before it all fell apart.
Hey, I have a recipe I tried this week that I meant to make almost 2 months ago. Oh well, but late then never. These little bites are a tidy little bit of tart sweetness and not super bad for you either, just watch the portion size especially if you are diabetic or pre diabetic.
So here it is... from the Hallelujah diet people
http://www.myhdiet.com/Fall-In-Love-Wit ... -truffles/
Lemon Coconut Truffles
Ingredients:
1 cup dates, pitted
1 cup unsweetened shredded coconut, and a little extra for coating the truffles
1 cup raw cashews, pre-soaked and dried
½ T. vanilla extract
¼ cup lemon juice
Zest of one lemon
¼ tsp. sea salt
2-3 T. water, for blending
1. In a food processor, add your cashews and blend down to a fine meal.
2. Add in the coconut, and pulse until well blended.
3. Add in dates, vanilla, lemon juice and zest, and sea salt, and blend well, stopping frequently to scrape the sides of the processor with a soft spatula.
4. Slowly drizzle in water as needed to help blend, but don’t add too much. You don’t want the mixture to be too wet.
5. Using your hands, roll into ¾ - 1 inch balls, and roll the balls in some extra shredded coconut.
6. Spread onto a plastic tray or plate, and let them set in the fridge for a couple of hours. 7. Serve and enjoy.
Now I cheated just a smidgen when I made them this week because I did not have any cashews. But that morning I did make fresh almond milk so I used the left over almond pulp from the milk and I must say I was impressed. If using the moist almond pulp from almond milk you definitely do not need much added water to reach the right consistency for rolling the lemon balls. The next time I try this recipe, though, I will definitely use cashews and let you know about the differences I discover. But all in all, I was quite happy with the taste especially considering the extra enzyme nutrition the sprouted almond milk provided. This recipe is definitely worth a try if you enjoy a strong lemony-sweet taste.
* It is also very worth the extra effort to use fresh juice directly from a lemon as you need the zest anyway, (instead of store bought bottle lemon juice) The large lemon that I used had to be the juiciest one I have ever come across. I kept thinking all day how wonderful a tall glass of lemonade would have tasted. But the truffles were the next best thing and when kept in the refrigerator they are a lovely cool treat filled with natural energy.
I hope you enjoy them as much as I have.
Love,
Sandy