Lemon Coconut Spirulina Balls – brightly flavored and vibrantly colorful, these little gems are packed with protein and are fantastic nutrient rich snacks!
I am going to get right to the point and say my friend Annie has created something great with her book, Crave, Eat, Heal: Plant Based, Whole Food Recipes to Satisfy Every Appetite.
She related to me immediately in the intro, describing a familiar scene from my own childhood, ‘the kid who curled up on the couch with a book and a stash of Jolly Rancher candies, a pack of bubble gum, and a few chocolate Kisses “just in case.” ‘
Annie also has a dog that is part dachshund, so of course I was drawn to her immediately…
As someone who definitely acknowledges my cravings on a regular basis – whether that is a truly comfort food stack of pancakes or French toast, or a light and fresh crispy Big Salad – this book will have a standard spot on my kitchen counter for quite a while.
In addition to stunning, bright photographs and excellent recipes, this book has in depth tips and detailed definitions for plant based transition. Annie’s story, food history, and philosophy is a heart warming and inspiring read.
All recipes in the book are free of animal products, refined sugar, are low in oil (many contain no oil), and are gluten‐free or have gluten‐free options.
The chapters are made up of all the best cravings:
First, and one of my favorites, the Craving Carbs chapter. This is where you will find all kinds of comfort food goodness, including Vanilla Cardamom Quickbread. Divine – we loved this one, and yes, Annie, we made French toast with it too!
Found in the Craving Chocolate chapter, the Blueberry Chocolate Anti-Inflammatory Shake did satisfy my chocolate craving (that is a constant, right?). I whipped this up with an avocado toast for lunch one afternoon – perfect.
French Onion Dip is in the Craving Creamy category, and also in Kristina’s Favorite Foods category. I dip, you dip, we dip – who does not like dip? Especially onions of the French variety. Mmm…
Under the junk craving, I absolutely did crave the Butternut Squash Queso – it was the first recipe I made from the book. From the junk craving section, I also craved the Iced Maple Latte Shake. Ice Cold Heaven.
From the Craving Salty chapter, I made the Cheddar Cheez. Twice.
The Jalapeño Hot Sauce is in the Craving Spicy chapter, and it is now in my refrigerator. It is also topping pretty much everything we eat these days.
The Date Nut Truffles from the Craving Sweet section are a classic. We always have at least one variety of no bake balls, bites, or bars in the refrigerator at any given moment, so I had to try this recipe. Yum.
…and from the Craving Tart chapter, the Lemon Coconut Spirulina Balls. These blue-green gems are bright in color and flavor – definitely a favorite of mine, and packed full of superfood goodness:
Lemon Coconut Spirulina Balls
Normally one should run screaming from food that is this green – but these bite-sized treats won’t hurt you! Spirulina is a blue-green algae that is rich in iron, chlorophyll, beta carotene, and other nutrients. If you are put off by the slight seaweed smell and taste of spirulina, just omit it – but the lemon and coconut really do mask the flavor.
Gluten-free, Oil-free, Raw, Quick, Easy
Total time: 2 hours, including chilling time
1 cup raw pecan pieces
1 cup chopped dates
1/2 cup unsweetened raw coconut flakes
2 tablespoons hemp seeds
2 tablespoons fresh lemon juice
2 tablespoons coconut milk
1 tablespoons spirulina
Put the pecans and dates into the bowl of a food processor and pulse until broken down into small pieces. Add the remaining ingredients and process until smooth.
You will need to scrape down the sides of the bowl a few times. The mixture will form a ball.
Scrape the mixture into a bowl, cover with plastic wrap and refrigerate for an hour or two. Using a small spoon, scoop up about 1 heaping teaspoon of the mixture and roll into a ball. Place in an air-tight container. Continue with the rest of the mixture and store the balls in the refrigerator.
If you don’t have spirulina, you could use a green protein powder (which often contain spirulina), or just make the balls without it.
Try AmazonFresh Free Trial for Unlimited Grocery Delivery – add these recipe ingredients to your list and make your own tasty snacks!
ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Lemon Coconut Spirulina Balls recipe:
- 1 cup raw pecan pieces
- 1 cup chopped dates
- ½ cup unsweetened raw coconut flakes
- 2 tablespoons hemp seeds
- 2 tablespoons fresh lemon juice
- 2 tablespoons coconut milk
- 1 tablespoons spirulina
- Put the pecans and dates into the bowl of a food processor and pulse until broken down into small pieces. Add the remaining ingredients and process until smooth.
- You will need to scrape down the sides of the bowl a few times. The mixture will form a ball.
- Scrape the mixture into a bowl, cover with plastic wrap and refrigerate for an hour or two.
- Using a small spoon, scoop up about 1 heaping teaspoon of the mixture and roll into a ball. Place in an air-tight container. Continue with the rest of the mixture and store the balls in the refrigerator.
- If you don’t have spirulina, you could use a green protein powder (which often contain spirulina), or just make the balls without it.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.