Vegan Lemon Meltaway Balls

I just wanted to share these fun little plant based cookies with you.  The recipe comes from One Green Planet. 

Since they're raw, they're pretty easy to make. Some of the ingredients may not be something you'd normally have around.  I've been making some almond milk (see last post) and saving the leftovers for almond meal.  And I did the same with some coconut milk.  

So they turned out pretty tasty.  They're not too sweet, kinda tangy, and really do melt away.  They give me a bit of something sweet with a little less guilt.

Here's the recipe. 

• 1 1/2 cup almond flour
• 1/3 cup organic raw coconut flour
• 1/2 teaspoon pink himalayan salt
• 1 – 2 tablespoon organic maple syrup (or raw honey for non-vegan)
• 3 organic lemons (fresh squeezed juice)
• 2 teaspoons organic vanilla extract
• 1/4 cup organic coconut oil (melted/liquid)

1. Put all ingredients into a food processor and process until well combined.
2. Take out about a spoonful at a time and roll them in the palms of your hand into a ball shape.
3. Leave them plain or roll in shredded coconut flakes, almond flour, or powdered sugar (not raw).
4. Put them in the refrigerator to firm for about 10 – 15 minutes.
5. Keep them in the refrigerator until ready to serve because they will get soft if left out at room temperature as the coconut oil melts.
6. Enjoy!

Almond Milk

Hi! Is anyone still out there?  Let's just check.

So, have you been wondering why grown adults continue to consume a liquid that's designed to fatten up baby cows?  I kinda have.  I've discovered I kinda like almond milk. 

But how does one milk an almond?  It has no...well, you know.  

It's actually pretty easy...here's the how-to.

Get about a cup of almonds (raw and unsalted) and soak them in about 2 cups of water 24-48 hours.

Drain off the soaking liquid, then add the almonds and 2 1/2 cups of water to a blender, and blend the heck out of it.  

After blending strain the liquid from the almond pulp using a cheesecloth, or they actually make a special nut-milk bag just for this purpose. Save the left over pulpy stuff and dry it out in a low oven (200F) for about an hour or so, and you have almond meal!

I hear this keeps in the fridge about 3 days, and it's not homogenized so you'll get some separation....just shake it up.