This weekend was officially the first day of Spring, and it certainly felt spring-like outside while it was sprinkling rain. Spring in Vancouver is usually very wet and rainy. However, lucky for us, our city is still beautiful in the rain. Plus, we’re Vancouverites; we’re used to it. 

Adam and I went for a hike Saturday afternoon in North Vancouver. One of the popular hikes on the north shore is Quarry Rock. It’s not a difficult climb, and you can make it to the top in about 40 minutes. There’s some great walkways, waterfalls and stairs to climb along the way. The view is pretty beautiful, snuggled into the cove and surrounded by inlets. It’s quiet and peaceful in the North Shore community.

We packed a couple snacks for the top of the rock while we sat down to enjoy the view a while. One of the snacks I packed was, of course, these protein balls. I’ve made protein balls quite a lot in the past, but hadn’t tried lemon ones before. While I love the lemon lara bars, I didn’t think about making them myself. Now, I can’t believe i haven’t been making these this whole time – they’re ah-mazing. No joke, they taste like a creamy, lemony dessert bar. Unlike the kind filled with butter, sugar, and lemon custard, these are a healthy snack, but taste like dessert. Win.

These scream spring, and what better way to fuel, or re-fuel after all your spring activities than these delicious, lemony coconut protein balls.

Also, Easter is just around the corner. Instead of a basket of chocolate, an egg-carton of these little lemon coconut protein balls can take their place.

Lemon Coconut Protein Balls

2016-03-20 20:37:35

Yields 25

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Ingredients

1. 1 cup pitted medjool dates
2. 1 cup cashews (or sub almonds, or almond meal)
3. 3-4 Tbs. oat flour (optional)
4. 1 scoop protein powder, vanilla or natural flavour
5. 1/2 cup unsweetened, shredded coconut
6. 3 Tbs chia seeds
7. zest from 1 lemon
8. juice from 1/2 lemon
9. 1/2 cup unsweetened coconut, to roll in

Instructions

1. Add cashews and 1/2 cup of coconut to food processor. Process for 2 minutes.
2. Add dates and process again until combined.
3. Add protein powder, and oat flour (if using), and chia seeds.
4. Add lemon zest, juice and process for 1 more minute until dough just comes together into large ball.
5. Roll into 25 balls
6. Roll balls in remaining 1/2 cup of coconut.
7. Store in fridge for up to a week.

Notes

1. If your dates aren't fresh, or have dried up, soak them in boiling water for 10 minutes. Drain before using.

b a k e a h o l i c https://www.bakeaholic.ca/