- Hide menu

Chocolate Covered Lemon Bombs (raw, vegan, gluten-free)

Be Social

FavoriteLoadingAdd to favorites
Raw-Chocolate-Covered-Lemon-Bombs1These little lemon bombs are just that… one bite is like a bomb that went off in your mouth… a true explosion of flavors!  The bright lemon flavor is present but not so much that it cancels out the sweet coconut that lingers in the background.  Then, there is the chocolate and I really don’t think that I have explain anything about that, now do I? :)


For this recipe, I used almond flour which was created from almond pulp.  This form of almond flour makes is very fine and silky in texture.   I provided a link below on how I made it.  If you choose to make the almond flour from ground almonds, the texture will be more on the crunchy side, just something to be aware of.  It will also add dark flecks of color in the dough, rather than it being all creamy color.


I also used raw coconut flour that was store-bought (here).  Do not use any more than indicated, it will be too dry.  If you like you can make your own.  See how (here).


I enjoy raw chocolate but in the past it wasn’t my favorite thing to deal with.  That was when I was using a double broiler.  These days, I am now using my dehydrator for the process and I have now found a new love for it.    That’s not to say that the double broiler version is hard or wrong to use… for me, I just found that it was frustrating.  One frustration was the seizing up of the chocolate and the fear of overheating.


I use an Excalibur dehydrator which has a large cavity that allows me to place a bowl right inside.  As you can see in the photo , there is just a thin coating around the lemon bomb.  You can make the chocolate thicker by letting the chocolate cool a bit to a thicker consistency or you can double dip the balls into the chocolate.  Personally, I just wanted a light taste of chocolate since it is a dark chocolate and I didn’t want to over-power the lemon within the bomb.


Yields 53

  • 2 cup cashews, soaked 2+ hours
  • 1 1/2 cups raw almond flour
  • 1 1/2 cups dried shredded coconut
  • 1/3 cup raw coconut flour (bought store)
  • 1/4 tsp Himalayan pink salt
  • 3/4 cup raw agave nectar or maple syrup
  • 1/4 cup lemon Juice
  • 2 tsp vanilla extract
  • 2 Tbsp Lemon zest

Hardening chocolate (click here)


  1. Soak the cashews a few hours before starting the recipe.  Once ready to use them be sure to drain and rinse them.
  2. In the food processor, fitted with the “S” blade, combine the almond flour, shredded coconut, coconut flour and salt.  Process until everything is well incorporated.
  3. Add the cashews, agave, lemon juice, vanilla and zest.  (Tip: Zest the lemon before you juice it) Process until it becomes a thick and cream-like batter.
  4. With a cookie scoop, scoop out the batter and level it off.  Plop out onto the counter, roll into a ball shape and place in a baking pan.  Slide into the fridge or freezer while you prepare the chocolate.
  5. Once the chocolate is made, dip the lemon bombs into it, rolling it around, making sure it is completely coated.  Lift out and tap the fork handle gently on the edge of the bowl to knock off the excess chocolate.
  6. Place the lemon bomb on a piece of wax paper or teflex sheet.   Sprinkle with shredded coconut and leave to harden.
  7. Store in an air-tight container in the fridge or on the counter top for 5-7 days.

13 thoughts on “Chocolate Covered Lemon Bombs (raw, vegan, gluten-free)

  1. Linda St Angelo says:

    Well just plain shucks, Amie Sue. I just got back from New Mexico, and have absolutely no almond flour~~none, zip, nada, and then some… ha hee. So am ready to soak about 4 cups of almonds to have enough almond milk on hand for a little army, that way I have enough pulp to make these luscious looking little lemon lovers delights (say that three times fast) LOL Can hardly wait. What do they say??? You are the bomb… little lemon bomb. oh I crack myself up……unfortunately only I do that. My son thinks I am crazy. Ha Ha

    • amie-sue says:

      Well, you cracked me up to Linda. :) I hope you had a great time in NM… but no more vacation, get in that kitchen missy and whip up some raw goodness! hugs, amie sue

  2. Bea says:

    Hi Amie Sue,
    I am not getting your e-mails/recipes. I tried subscribing again, but it says I’m already subscribe. Please re-subscribe me. I love your site!!

    • amie-sue says:

      I looked you up in the data base and it has your email address already in there. Can you tell the last recipe that you had emailed to you Bea? amie sue

    • chris says:

      Hi Bea,

      Tech support here. I checked our email log and it shows that the emails the site is sending your address is bouncing. Do you have another email address? I could unsubscribe you and let you resubscribe.


  3. marg says:

    same thing happened to me – email post dropped off & the many times i tried to re-subscribe it said i was already subscribed. in the end i subscribed using my gmail account (original was hotmail fyi)
    thanks amie-sue for your inspiration & creative arts

    • chris says:

      Hi marg,

      Tech support here. I checked our email log and it shows that emails are being delivered. Could you check your spam filter to see if our emails are getting caught there?


  4. Penny Hopp says:

    Hi Amie Sue, it’s Penny. I’m just about to make this fabulous recipe and I’d rather use coconut nector than agave, it’s a similar viscosity and low on the glycemic index so I think it might work..I’m hypothyroid so I’m always struggling with my weight and need to be careful – not sure why I’m telling you that ha! ha!
    Any thoughts?

  5. Penny Hopp says:

    Delicious, love them…maybe a little too much (smiling).
    Quick question, I noticed that on some the chocolate has cracked, do you know why this might happen, any guesses?

    • amie-sue says:

      Hmm cracking? Is the chocolate really thin? I haven’t ever had this problem. Did you use the same ingredients and technique as I have it written out? amie sue

      • Penny says:

        Hi Amie-Sue, I did use exactly the same ingredients and technique. Well, not to worry as I will be making these lots of times so I’ll see if the next time they don’t crack – still yummy and look amazing though!!!

Leave a Reply

Your email address will not be published. Required fields are marked *