Zingy lemon coconut creams…coated with dark chocolate! Couldn’t be easier to make!
You ever post something on Facebook/Twitter/Instagram with sheer excitement only to regret it a few minutes later? These lemon creams…case in point!
I posted them after my mum did a song and dance about there awesomeness only to be bombarded with people seeking the recipe…a week and half later and they’re finally here! I felt so incredibly guilty not having posted them sooner but I have good reason…
These little beauties tie in with a wonderful giveaway that’s open to INTERNATIONAL readers! US, Europe and Canada…more on that in a minute.
These super simple lemon creams were one batch of two. I made two different variations and these one out on all counts. Allowed to come to room temperature the centre softens just enough without being messy, zingy but far from harsh, mellowed beautifully by the coconut and dark chocolate combination.
I know we’re almost two months away from Easter, let’s call it one and half shall we? (FYI it’s my birthday Easter Monday!)…but these would make for a delightful Easter treat! Vegan friendly, gluten free, paleo compliant…no one need feel they’re missing out!
I only made a small batch but I’d definitely double the recipe next time around, they disappeared in record time!
I used my favourite dark chocolate, an Irish brand, handmade, the perfectly balanced 70% cocoa solids, creamy, rich, without being overly bitter. Whenever I’m using chocolate in a recipe be it chunks or for melting it’s my go to bar of choice; leftovers are for nibbling! The dark chocolate chips are fantastic in pretty much everything and melt with ease!
Lemon Coconut Creams
Prep Time: 10 minutes + 2 hours
Keywords: raw dessert snack gluten-free grain free paleo vegan coconut oil lemon zest lemon
Ingredients (7- 8 servings)
- 30g (2 tbsp) raw cashew butter
- 55g (1/4 cup) melted coconut oil
- 1 tbsp lemon juice
- 1 tbsp coconut milk
- 2 tbsp maple syrup/honey
- 70g (1/3 cup) dark chocolate (minimum 70% cocoa solids) –my favourite brand
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
Whisk together melted coconut oil with all ingredients with the exception of the dark chocolate. Divide between 6 silicon muffin liner or pour in to a silicon muffin tray.
Place in the freezer (on a flat small tray) for a minimum of 2 hours or overnight.
Once frozen, melt chocolate over a pot of boiling water in a heatproof bowl or in 30 second increments in the microwave; approximately 2 minutes total.
Remove cream centres now firm for the muffin tray or liners.
One at time dip and coat each of the lemon creams in the melted chocolate using a fork. Tap on the side of the bowl and place gently on to a tray lined with baking parchment.
Once they’re all coated drizzle remaining chocolate over the top of each. Place in the fridge for 30 minutes before serving. Store in the fridge for up to one week or freeze for up to one month.