These gorgeous, energising lemon bliss balls are easy to make and are perfect as a healthy treat, snack or lunchbox item. This recipe is raw, vegan, paleo and gluten-free.
Ingredients
- 15 Medjool dates pits out
- 1.5 cups raw cashews
- 1.5 cups blanched almonds skinless, regular will do as well
- 1/2 cup desiccated coconut unsweetened
- 1 teaspoon lemon zest
- Juice of 1 lemon
To finish
- 3 tablespoons desiccated coconut for coating
Instructions
- Add all ingredients to a food processor fitted with an S-blade. Process and mix for 1-2 minutes, stopping and scraping the sides a few times, until everything has turned into ground up, sticky mixture (see picture).
- Transfer the mixture to a bowl. Add a few tablespoons of extra desiccated coconut into a bowl. Wet your hands slightly and scoop about a tablespoon of the mixture into your palms. Roll into a ball and dip into the coconut, pressing on each side to coat all sides evenly. Place on a tray or plate and continue with the rest of the mixture. You should get about 15 small balls.
- Store in an airtight container for up to weeks (in the fridge). Serving size is 1-2 balls.
Nutrition
Calories: 238kcal | Carbohydrates: 25g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 6mg | Potassium: 359mg | Fiber: 4g | Sugar: 18g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg
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