This weekend I created a bunch of healthy desserts with my boyfriend’s mom and my absolute favorite of the bunch was these Lemon Ginger Chocolate Bites. The batter alone tastes like lemon meringue pie filling. Originally the recipe was for “bars” with no chocolate but we decided that turning them into balls and putting vegan dark chocolate on them made them much more fun.
This was my first time using a food processor and it was amazing, going to have to splurge for one myself. The best thing about this recipe is that it is completely clean and raw so you can eat like 50 of them and not feel guilty (minus the chocolate). Let me know if you try out this recipe by tagging me @hautehealthy.
Ingredients
1 Cup softened Coconut butter (warm jar in microwave)
60 grams fresh ginger root diced or Chop up 3 inches (you can also grate it)
Zest of 2 lemons
1/4 cup fresh lemon juice
3 tablespoons chia seeds, ground
2 tablespoons coconut oil
1 teaspoon vanilla or almond extract
1/3 cup raw honey or maple syrup
2 cups shredded unsweetened coconut (add this last)
Instructions
Line a 9 x 9 pan or similar with parchment paper that hangs over 2 sides like handles.
In a food processor or mixing bowl, add the coconut butter and ginger root. Mix well to a smooth paste.
Add all the remaining ingredients except shredded coconut: lemon zest, lemon juice, chia seeds, coconut oil, vanilla/almond and honey.
Taste the mixture, add more sweetener (honey or maple syrup) if needed, and mix well.
Pulse in the shredded coconut last, and very briefly so it remains chunky.
Spread the mixture into your pan and press flat. Chill for 2 hours. Remove the whole sheet of bars to a cutting board. Cut into 1-inch squares and serve. OR cut into small bars and roll each into balls. Warm up dark chocolate with coconut oil and dip the tops of each ball in the mixture. Chill in the fridge until ready to serve.
xx, Beth
