Completely loaded with vegetables, these veggie nuggets are my kids’ favorite after-school snacks. I usually make a bunch at once and then keep them in the fridge because they are super-easy to reheat.
Preheat oven to 400 degrees F.
Grease a sheet of baking paper with oil.
Place all ingredients except flour in a food processor, then grind and process everything into fine crumbs until the mixture starts coming together.
Transfer the mixture to a large bowl and sprinkle with coconut flour.
Mix well, allowing flour to soak up some moisture and make the mixture stickier.
Scoop out 1 tablespoon mixture and shape into a small ball in your hands, using a spoon to shape and flatten slightly.
Place on baking sheet-lined tray, then continue with rest of mixture.
Melt 2 teaspoons of coconut oil in a small saucepan.
Using a pastry brush or fingers, coat the top of the nuggets with a thin layer of melted oil.
Bake for 15 minutes.
Remove the tray and turn the nuggets over very gently.
Remove from oven and cool slightly before transferring to a plate.
Place grated coconut, cilantro, lime juice, kosher sea salt, and water in a food processor.
Blend well until ingredients are completely combined in a smooth paste.
Combine sauce with nuggets and serve.