No-bake Lemon Poppy Seed Fridge Bites (V)
It’s going to be 90 degrees this week. It’s officially the BEST time of the year: for clothing (or lack thereof), for exercise (catching sunrise on an outdoor run), for FOOD (download my Seasonal Produce Printable for the deets), and for my mood. It’s incredible how much the sun on my skin directly correlates with my happiness. I feel more creative, more productive, and more grateful for everything in my life. Thank you, sunshine. Thank you summer!
Flavor facts: A squeeze of citrus can brighten up so many recipes, from treats to tacos. These lemon poppy seed fridge bites are made for summer, they’re a no-bake treat that comes together in just a few minutes. Once you’ve combined the ingredients, just press the “dough” into a small dish and chill it for an hour or two before slicing in.
They’re also vegan! To healthify these lemon poppy seed bites, I incorperated a plant-based vanilla protein powder into the recipe. It was a good move: adding a little sweetness and a lot of filling protein.
Texture-wise, it reminds me of marzipan because it kind of is! Marzipan is a dense paste made of almond flour and sweetener. These lemon poppy seed treats also contain a heaping amount of almond flour plus coconut flour making them gluten-free as well.
But even being vegan, high-protein, gluten-free, and grain-free, they still taste like the PERFECT pick-me up. No deprivation here, just a whole lotta sink-your-teeth-into flavor.
This is calculated per bite if the batch yields 18 bites.
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Lemon Poppy Seed
Fridge bites (V)
Yields 14-18 bites
1 cup almond flour
1/4 cup coconut flour
2 scoops preferred vanilla or unflavored protein powder (recs in notes)
1/3 cup melted coconut oil
1/4 cup maple syrup
1/2 a lemon, juiced + the zest
1 heaping tbsp poppy seeds
Optional glaze ingredients: 3 tbsp confectioners sugar + 2 tsp coffee creamer
Combine dry ingredients in a mixing bowl: almond flour, coconut flour, protein powder, poppy seeds, and lemon zest.
Melt coconut oil in a separate bowl with some extra room, then whisk in maple syrup.
Fold wet ingredients into dry ingredients using a spatula then your hands. It should form a firm, cookie-dough consistency. If mixture is too wet, add a bit more almond flour.
Line a bread loaf pan or a meal prep container with wax paper, then press dough mixture firmly inside (I used a glass meal prep container that was ~6 x 4 inches).
Refrigerate for at least 2 hours before glazing and slicing into bites.
To make the glaze: Whisk together coffee creamer into confectioners sugar until a glaze forms. Spread glaze evenly then freeze for about 20 minutes to set. Glaze is optional: I think the bites are pretty sweet on their own, but glazing looks real pretty!
Meal prep tips: Lemon poppy seed bites can be stored in the fridge or the freezer. They will have a chewier texture if kept in the fridge. Keep bites in an airtight container and they can be enjoyed for up to 5 days in the fridge or up to 1 month frozen.
Choosing Protein Powder: Use your preferred VANILLA or UNFLAVORED protein powder in here (collagen would work as well). If using an unflavored powder, add an additional tbsp of maple syrup.
My favorite plant-based powder is Bobs Red Mill with Nutritional Booster. It’s a naturally sweetened vanilla flavor with added chia seeds so you get a boost of fiber and omega-3s as well!