lemon bliss balls (2)

The other night I went out for an amazing dinner with friends to a place in Auckland called Paris Butter. It was just delicious, and could not be faulted. I especially loved the Tarte au Citron. Such an amazing, tangy lemon flavour. Now Tarte au Citron definitely falls under the ‘sometimes food’ category so I made sure I really took time to enjoy the tarte – using all of my senses and incorporating mindfulness techniques to ensure I didn’t just wolf it down before realising just how delectable it was.

Anyway – it reminded me just how much I love really strong lemony flavoured things. Plus I also really like bliss balls, and haven’t made any for ages, so I wanted to combine the two, and I think they turned out pretty good, but why don’t you give them a go and decide for yourselves.

They are made from wholefood ingredients, with no refined sugar. They do have coconut oil in them, which I am not a massive advocate of given the fat profile (mostly saturated fat). However in a diet which has minimal saturated fat, and in recipes that benefit from the coconut flavour, I am all for adding a small bit. You could replace it with a neutral tasting oil if you prefer, but they might not hold together quite so well (given that coconut oil is solid at room temperature and things like rice bran oil is not).

You will need

½ cup fresh squeezed lemon juice and pulp + zest of one lemon (I used 1 ½ large lemons)
70g almond meal
70g rolled oats
35g desiccated coconut
1 Tbsp coconut oil
1 Tbsp honey

What you need to do

Squeeze the lemons and add the juice and pulp plus zest to a food processor along with all of the other ingredients. Blitz the mixture all together until the mix starts to ball together and it is smoothish. Roll tablespoons into a ball and refrigerate for about 30minutes.

Keep in a container in the fridge to ensure they keep their shape.

Nutrition information

Serves: 15 Calories: 72 Carbs: 5g Protein: 2g Fat: 5g

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