Yoga Kitchen – Simple, healthy, compassionate, vegan.
So easy, so healthy, so tasty. Made with few ingredients, but all of them pure and raw. No dairy, no added sugar, no eggs. No animals exploited or abused. Ready in about half an hour.
The lemon juice and lemon zest add a deliciously refreshing note which make these treats extremely suitable for the warmer season.
For the buckwheat and the cashew nuts, soaking in water is a good option.
Buckwheat is an easily digestable cereal. We use the grains as a whole, and you can let them soak half an hour before using them. They swell quickly. Rinse them after soaking.
The cashew nuts will absorb the water and become softer. Like most of the nuts, they digest more easily when pre-soaked. Three hours is sufficient.
The rolled oats do not need to be soaked.
To sweeten, we simply use dates. Medjoul dates are naturally thicker and more juicy and can be used as such. If you use other, drier and sturdier kinds of dates, let them soak for a couple of hours in order to soften them.
What you will need to make about 14 little balls:
- 1 cup of cashew nuts, pre-soaked.
- 1/3 cup of buckwheat (pure or grilled (kasha)), pre-soaked.
- 1/3 cup of rolled oats
- 7 – 8 dates, pitted.
- 1/4 cup of shredded coconut, add an extra 1/4 to 1/2 cup for the external coating of the balls.
- the juice of 1 and the zest of 2 organic lemons.
Put the rolled oats, the buckwheat and the cashews in a food processor and grind them. Then, add all the other ingredients: the dates, part of the shredded coconut, the lemon zest and juice.
Put the mixture in the fridge for about 20 to 30 minutes to chill.
Spoon out the mixture and with your hands, then roll little spheres. If the dough is too sticky, moisten your hands with water to facilitate the rolling. Pass the balls through the extra coconut shreds to give them their white flaky coating.
These coconut lemon balls will keep a full week in a closed container in the fridge.