Lemons...they make everything taste better! I love lemons, especially in a dessert or snack. They are so refreshing and always make the snack a great pick-me-up. Especially on a hot summer day, lemon bars are one of my favorite go-to snacks but they are quite laborious to make. So sometimes I settle for a store bought lemon coconut water. Then I thought why don't I come up with a quick and easy no-fuss snack recipe that celebrates the wonderful flavors of lemon and coconut.
These delightful lemony coconutty clusters are so refreshing that you really can't stop at just having one! They are dangerous! And I am hoping they can win the hearts of the judges at the Snackable Recipe Contest, sponsored by So Delicious Dairy Free and hosted on the Go Dairy Free website.
Yield: Makes about 30 clusters
Prep time : 5 mins
Cook time : 30 mins
Ingredients:
Coconut Cream Caramel
½ cup So Delicious culinary coconut milk (original)
½ cup honey
1½ tablespoon coconut oil
¾ teaspoon sea salt
1½ tablespoons lemon juice
Nut Clusters
1 cup slivered almonds
½ cup shredded coconut
2 tablespoons lemon zest
Method:
To make coconut cream caramel sauce:
1. In a deep small to medium size sauce pot, brown honey over medium low heat for about 6 minutes until honey become a nice darker brown. Stir with a wooden spoon periodically for even browning.
2. Remove from heat and stir in coconut milk, coconut oil and sea salt. Using a whisk, combine thoroughly and return pot over medium low heat. Cook for 15 minutes, whisking regularly to reduce caramel sauce to a thick consistency.
3. Add lemon juice and whisk to combine. Cook for another 5 minutes. Remove from heat and pour into a mixing bowl to cool to room temperature.
Method:
To make coconut cream caramel sauce:
1. In a deep small to medium size sauce pot, brown honey over medium low heat for about 6 minutes until honey become a nice darker brown. Stir with a wooden spoon periodically for even browning.
2. Remove from heat and stir in coconut milk, coconut oil and sea salt. Using a whisk, combine thoroughly and return pot over medium low heat. Cook for 15 minutes, whisking regularly to reduce caramel sauce to a thick consistency.
3. Add lemon juice and whisk to combine. Cook for another 5 minutes. Remove from heat and pour into a mixing bowl to cool to room temperature.
To make nut clusters:
1. In a shallow saute pan, over medium heat, toast slivered almonds and shredded coconut until fragrant and slightly brown. About 5 to 8 minutes. Remove from pan into a mixing bowl and stir in lemon zest.
2. If caramel sauce was made ahead of time, remove caramel from fridge and microwave on high for about 45 seconds to melt before adding to nut mixture. Using a spoon, stir to combine well.
3. Line a baking sheet with parchment paper. Scoop teaspoon-size nut clusters onto the baking sheet. Refrigerate nut clusters for at least 4 to 5 hours before placing each one of them into a mini baking cup.
1. In a shallow saute pan, over medium heat, toast slivered almonds and shredded coconut until fragrant and slightly brown. About 5 to 8 minutes. Remove from pan into a mixing bowl and stir in lemon zest.
2. If caramel sauce was made ahead of time, remove caramel from fridge and microwave on high for about 45 seconds to melt before adding to nut mixture. Using a spoon, stir to combine well.
3. Line a baking sheet with parchment paper. Scoop teaspoon-size nut clusters onto the baking sheet. Refrigerate nut clusters for at least 4 to 5 hours before placing each one of them into a mini baking cup.
Recipe notes and tips:
The caramel sauce taste better when it
is allowed to sit in the fridge overnight. So make it the night before or ahead
of time if you can. It cuts down the amount of time you need the next day to put everything together too!
Check out other delicious dairy free recipes and snack recipes on So Delicious Dairy Free and Go Dairy Free websites.
Check out other delicious dairy free recipes and snack recipes on So Delicious Dairy Free and Go Dairy Free websites.
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