#coconut nectar

[morethansalad]

Butterfly Uramaki (Vegan)

[vegan-nom-noms]

3 Ingredient Peanut Butter Caramel Sauce

[hoardingrecipes]

Lemon Tarts

[dosossos]

Lemon Verbena Bliss Balls

Servings: 20

STUFF 9 oz. or 1 1/2 cups raw macadamia nuts or cashews 20 lemon verbena leaves or lemon verbena tea bags Filtered hot water 4 oz. or 1 1/4 cups desiccated (dry, unsweetened) coconut, plus 2 tbsp. extra for coating 1 tsp. finely grated lemon zest Juice of 1 lemon 2 fl. oz. or 1/4 cup light coconut nectar or honey 2 tbsp. coconut oil, melted 1 tsp. vanilla extract Pinch of Himalayan sea salt

STEPS Place the macadamia nuts and lemon verbena leaves or tea bags in a medium bowl. Pour enough of the hot, filtered water over them to cover, then allow them to soak for two hours. Remove the lemon verbena from the bowl and drain the macadamia nuts through a colander.

Place all the ingredients into a food processor and blend until smooth dough forms. Stop and scrape down the sides as necessary. Remove from the food processor and place into a medium bowl. Leave to cool and then chill in the refrigerator for one hour.

Once chilled, roll a walnut-size portion of the mixture in the palm of your hand. Place the ball into a plastic lock seal bag with the two extra tablespoons of desiccated coconut, then shake it until the ball is coated with coconut. Roll the remaining mixture into balls and repeat the same steps. Store these for up to two weeks in a plastic lock seal bag or an airtight container. Be sure to always keep them cooled in the refrigerator.

[foodfuck]

raspberry-tomato yogurt pops

[heckyeahvegancupcakes]

Cookie Dough Cupcakes at One Green Planet

[morethansalad]

Vegan Shamrock Shooters

[morethansalad]

Lingonberry Chocolate Cheesecake (Vegan)