Lemon Bites

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Lemon Bites- Recipe at: stephanie-spring.comLemon Bites- Recipe at: stephanie-spring.comLemon Bites- Recipe at: stephanie-spring.comOver the years, I’ve come to enjoy the overall experience of food, just as much as the dish itself. The presentation, atmosphere and quality of food play a significant role from the first bite to the last. However, you don’t need to be at a fancy restaurant with a master chef to set the stage for precious memories to be made. Your kitchen is the perfect backdrop, and your family is the best crew to help! Also, never underestimate the power of simple ingredients! As far as I’m concerned, creativity always gets bonus points in my book!

That being said, you know how I couldn’t stop talking about these?! Those bars that we’re just so delectable for an on-the-go snack or for your afternoon quiet time were made over! I’ve created a copycat of a copycat and I’m so glad I did! The hardest part: I’m not sure which I love more, the bites or the bars?! The same, clean and nourishing ingredients, are transformed into edible bites that show you a different experience but will still have you reaching for more. Buy these five ingredients, gather the ones you love, and create some memories surrounding your kitchen. 🙂Lemon Bites- Recipe at: stephanie-spring.com


Ingredients:

  • 3/4 cup unsalted cashews
  • 1/2 cup unsalted almonds
  • 1.5 cups packed pitted dates (I cut the dates in half so they could be packed better)
  • 3 Tbsp fresh lemon juice (about the juice from one lemon)
  • 1/4 tsp salt

What to do: 

Pour the almonds and cashews into the food processor and pulse a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse a few times and then on low or until it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. Roll into about one and a half inch balls and place in pan. Put in the fridge for about an hour. Store in an air tight container in the refrigerator or counter.

Lemon Bites- Recipe at: stephanie-spring.com