Coconut kisses are great- little, sweet, nutritious and the perfect marriage of coconut and lemon. Plus, gluten and refined sugar free! I used to make these when I was little, but with a lot of eggs and sugar…(mentally slaps my younger self). Try this adapted vegan recipe, is great. You can also double the recipe to make a few more.
time: 50 minutes
Difficulty: 1 pan
Serves: about 12-15 balls
What you need:
1 small sweet potato, boiled
1 tbsp coconut oil
5 medjool dates
1 tbsp cornflour
1 flax ‘egg’ (1 tbsp grounded flax seeds + 2 tbsp water)
1/2 tsp baking powder
1 cup shredded coconut
zest of 1 lemon
Utensils:
small pan to boil potato
food processor
mixing spoon
bowl to mix ingredients
baking tray and parchment paper
food grater
Directions:
Boil the sweet potato until tender (about 15 minutes); meanwhile, prepare flax ‘egg’ by adding 1 tbsp of flax seeds to 3 of water (it’ll become gluey within a few minutes);
In a food processor mix coconut oil (melted), pitted dates and potato at high speed until all is well incorporated;
In a bowl, add coconut, flax ‘egg’, cornflour, baking powder, lemon zest and sweet potato mixture- mix all well;
Shape mix into small balls and place in a baking tray, lined with parchment paper- bake for about 20 minutes at 200 degrees Celsius. These will keep for a few days in a sealed container.
Plant Based Portuguese 