Lemon Coconut Energy Bites

Ingredients

• 1 cup unsweetened shredded coconut
• ¾ cup dates, pitted
• 1 whole (zested and juiced) lemon
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. 1

   Zest the lemon by rubbing it firmly against a microplane over a small bowl, rotating until you have collected pale yellow flakes the size of breadcrumbs across the entire bowl's bottom.

2. 2

   Cut the lemon in half and squeeze the juice into the same bowl, pressing the cut sides with your hand until no more liquid comes out, about 15 seconds per half.

3. 3

   Place the pitted dates into a food processor and pulse 8–10 times until the largest pieces are the size of pea grains and the mixture looks like damp sand with small visible chunks.

4. 4

   Add the shredded coconut, lemon zest, lemon juice, vanilla extract, and salt to the food processor.

5. 5

   Pulse the mixture 6–8 times, scraping down the sides of the bowl with a rubber spatula halfway through, until the mixture is evenly combined and feels sticky enough that a pinch holds together.

6. 6

   Scoop 1 tablespoon of the mixture into your palm and roll it between your hands in a circular motion for 10 seconds until it forms a firm ball about the size of a walnut.

7. 7

   Place the finished ball on a plate and repeat with the remaining mixture until you have 12 bites total.

8. 8

   Store the bites in an airtight container in the refrigerator for up to 7 days, or freeze them in a zip-top bag for up to 3 months.

Tools you’ll need

• microplane zester
• small bowl
• cutting board
• chef's knife
• food processor
• rubber spatula

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