These little babes are my current favorite snack/treat/energy bite! Their texture is like cookie dough, their flavor is bright and buttery, and they contain all natural wholesome ingredients that make them totally acceptable as a post workout replenishment or afternoon pick me up. As you know, I don’t eat a lot of grains and focus primarily on fats. These contain a few of my favorite health promoting fats – coconut and coconut oil, macadamia nuts, and almonds. Instead of going the chocolate route, I decided to go for a brighter flavor and make them a blondie/lemon bar hybrid because I had about 800,000 lemons crowding my kitchen due to an impulse farmer’s market purchase. Here’s how I made them:
2.5 cups almond flour
1/2 cup macadamia nut butter (I’ll show you how I made this below)
1/2 cup shredded coconut
1/2 cup coconut oil
1/4 cup coconut sugar
1/4 cup grade B maple syrup
1 tsp vanilla extract
Zest and juice of 2 lemons
Pinch of salt
1) Preheat your oven to 350 degrees.
2) Add all ingredients except the mac butter, eggs, and lemon to a bowl.
3) Now, make the mac butter. Add approximately 1 cup of macadamia nuts to a food processor. You won’t use all of the butter this amount yields, but it processes easier with more macs in the shredder. Turn it on and let it go. Macadamias are a more oily nut, so you may not need to stop and scrape the sides until it’s buttery and smooth (3-4 minutes), but if you notice it getting caught up scrape it down and turn it back on.
4) Add 1/2 cup of the mac butter, the zest of 2 lemons and their juice, and the eggs to the bowl.
5) Mix it all up until ingredients are well combined and press evenly into an 8×8 baking dish sprayed with coconut oil or lightly greased with ghee. I topped mine with shredded coconut before popping in because it looked pretty!
6) Bake for 25 minutes. Remove and allow to cool before enjoying!