By far the best recipe with the perfect balance of sweet, sour, and tangy.
If you asked me what my favorite fruit was, the answer would be lemon. Lemon is so amazing. It's versatile, and can be used in a variety of dishes from sweet to savory, and, best of all, tastes incredible. I'm not a fan of overly sweet things, so when I make something lemon-flavored it usually balances out the sweet flavor, making sure it's not overpowering. Sweet, sour, and tangy. What more could you ask for?
These lemon balls are from another recipe that I found, while desperately looking for a healthy alternative to lemon bars. I often find myself(and my family) not having the patience to make them into balls and eating the recipe straight out of the bowl! If you're super patient, you can even pour the mixture into a greased baking tin, and bake it at 350 degrees Fahrenheit for about 10-15 minutes! But eating the raw mixture is just as delicious and more convenient:)
Since the stuff is made from neutral-tasting ingredients like oats, cashews, and almonds, it gives the lemon flavor a chance to shine through beautifully. I tweaked the recipe a bit, replacing some of the ingredients and making small changes according to my situation. If you want the original recipe(which is raw vegan!!), feel free to check it out here( you can also see a picture of what they will look like): https://thehealthyfamilyandhome.com/raw-vegan-lemon-meltaway-balls/
The recipe below yields soft, tangy, and sweet lemon balls that will no doubt satisfy your lemon bar cravings.
A variation I made by baking the mixture, served with a generous dollop of cream:)
Author: Prachi Marfatia
Note: this recipe is adapted from thehealthyfamilyandhome.com . Click this link to view that recipe(raw vegan): https://thehealthyfamilyandhome.com/raw-vegan-lemon-meltaway-balls/
1/2 cup rolled oats
1/4 cup raw almonds
1/4 cup cashews
2 tbsp maple syrup(I have also tried this with dates/date syrup, it turned out fine. It will turn brown though.)
3 tbsp lemon juice
zest of 1/2 lemon
2 tbsp neutral oil
Blanch the almonds if you want, or leave the skins on if you don't care too much about color or texture. Transfer to a pan on medium-low heat, and cook for 10-12 minutes, stirring occasionally. Alternatively, you can also toast them in the oven. Spread the oats in a thin, even layer onto an oven-safe dish (or pan, if you're doing it on the stovetop). Cook on low heat(or 225 degrees in the oven) until crispy when you bite one(basically until they're cooked). Put the oats, almonds, and cashews in a blender/food processor and grind until a powdery texture is achieved. Transfer this to a bowl and add in the lemon juice, maple syrup, oil, food coloring/essential oil if using, and lemon zest. Combine with a spatula/spoon until the mixture forms a kind of dough. Roll into balls, serve, and enjoy!