No-bake lemon, almond, and coconut bites with limoncello. Bright, zesty, and easy to prepare. Ideal for snacking or sharing.
# Components:
→ Base Ingredients
01 - 1 cup almond flour
02 - 1 cup unsweetened shredded coconut
03 - 12 medium Medjool dates, pitted
04 - Zest of 2 lemons
05 - 2 tablespoons fresh lemon juice
→ Flavor Enhancers
06 - 3 tablespoons Limoncello liqueur
07 - 1 teaspoon vanilla extract
→ Binding and Coating
08 - 2 tablespoons melted coconut oil
09 - 1/4 cup finely shredded coconut, for rolling
# Directions:
01 - In a food processor, combine almond flour, shredded coconut, pitted dates, fresh lemon zest, and lemon juice. Pulse until the mixture is coarse and slightly congealed.
02 - Add Limoncello liqueur and vanilla extract to the food processor. Continue pulsing until the mixture further unifies and begins to adhere when pressed.
03 - Drizzle in the melted coconut oil and process until the mixture is cohesive and sticky when compressed between fingertips.
04 - Using a heaping tablespoon of mixture for each bite, roll the substance between your palms to shape uniform spheres.
05 - Roll each formed sphere in the finely shredded coconut until it is evenly coated.
06 - Arrange the coated bites on a parchment-lined tray and refrigerate for a minimum of 30 minutes to allow them to set and firm up.
07 - Transfer the solidified bites to an airtight container and refrigerate for storage, up to one week.
