Sooo I might have been on a bit of a lemon kick. My recently posted gateway-to-chia lemon raspberry parfait is now one of my favorite summertime refreshing snacks. Lemon is so freaking versatile. Put it in your water for some added flavor. Add it to desserts or savory dishes. Add it to homemade cleaning products. Annnnnnnd as I was experimenting, it even goes with lavender. Like, really goes. Like honey in my tea. Or the jam on my toast. The peanut butter to my chocolate. Like that kinda goes. I was fortunate enough to recently be gifted a large bunch of lavender, which I have hung in my bathroom and living room. The aroma is so calm and fresh. So what better food to pair it with than the versatile lemon?
These little nuggets are perfect for:
Impressing your friends with your (at least they’ll think) fancy Nancy self
Raw vegan lemon lavender truffles
1 c. cashews
2 tbsp. coconut flour
2 tbsp. fresh lemon juice
1/2 tbsp. coconut oil
1 tsp. culinary lavender
1 tsp. lemon zest + 1 tsp. for topping
2 soft pitted Medjool dates (soak in warm water for 5 minutes to soften)
1/2 tsp. vanilla extract
pinch of sea salt
Line a cookie sheet with parchment paper. Blend the cashews in a food processor until they become a cashew meal. Toss in remaining ingredients and process until well combined. Take a heaping tablespoon and roll into a ball in the palms of your hand and place on parchment paper. Refrigerate for 15-20 minutes. Top with remaining lemon zest and serve or store in the refrigerator.