Ginger Lemon Cashew Bites
September 16, 2017
A delicious treat with no sugar- I've used essential oils here to add depth of flavour but you can substitute. Makes 18 pieces. Per piece: Cal: 189; Fat: 16g; Pro: 6g; Carbs: 5g (of which fibre: 4g)
Meal Type: Snack
Recipe Type: LCHF
Prep time: 00:15
Cook time: 00:00
- 6 tablespoon Coconut oil
- 0.5 cups Pea protein powder, vanilla
- 0.5 cups Coconut flour
- 0.5 cups Cashew butter
- 2 teaspoon Ground ginger
- 1 cups Coconut butter
- 4 tablespoon Coconut flour
- 2 tablespoon Juice, lemon
- 1 tablespoon Lemon zest
Line a loaf tin with baking paper. Melt coconut oil in microwave or in a double-boiler on stove top until liquid.
Mix the coconut oil, pea protein powder*, cashew butter* , first measure of coconut flour and ground ginger* together in a food processor until well blended. Press into the loaf tin and set aside in fridge.
Melt coconut butter in the microwave or in a double-boiler on stove top until liquid. Mix in the other measure of coconut flour, the lemon juice and zest and top the ginger cashew base with it. Set in fridge. Cut into 18 pieces.
* You could use peanut or almond butter here. The peanut butter would give a different flavour.
*If no protein powder, you could use 1/2 cup almond meal, 1 tsp vanilla and 2 Tbsp stevia-based sweetener
*I used half the amount of ginger listed here and added 5 drops of doTerra ginger oil. If using essential oils make sure they are of high quality.
*I used dessicated coconut here to make the coconut butter (way cheaper! Especially Pam's Threads) - around 3 cups dessicated coconut for 1 cup of coconut butter.