Happy New Year!!
I know I’m a bit late and I apologise for lack of blog posts but I have been super busy over the festive period in addition to college work and working on my business. For those of you who don’t know, I’m training to be a Holistic Health Coach with the Institute of Integrative Nutrition in New York. I’ve only a couple of months left before I graduate but I can start seeing clients now. If you are interested in learning more about what a Health Coach is/does then head over to my website http://www.rebeccapricehealthcoach.com
I had practised this recipe a few times before but I was never happy with the results and then last night I threw some ingredients in a food processor and voila…these awesome balls were born!
This recipe doesn’t use dates which I know a lot of snack balls tend to contain as their base, I wanted to try to make some balls without dates because as much as I love dates sometimes I need a break from them! Plus I didn’t want these balls to be overly sweet and I think dates would have detracted from the beautiful light lemon taste.
Makes 10-12 balls
-1 cup of raw almonds
-zest of 1 lemon (I use a microplane to get it really fine)
-juice of 1/2 lemon
-1/4 desiccated coconut
-2 Tbsp. maple syrup
-1/4 cup coconut oil
-pinch of salt
-extra desiccated coconut for rolling balls in (optional)
How To Make
Put the almonds in a food processor and pulse until the almonds are broken down and resemble breadcrumbs – you don’t want them as fine as flour.
Next, put in all the remaining ingredients and process until it all comes together – it should all start whizzing around the bowl of your processor as one large ball.
Take a heaped tablespoon amount of mixture and roll in to a ball, roll in desiccated coconut to coat (if using) then set aside on a plate. Repeat with the rest of the mixture.
Cover the balls and place in the fridge until firm.
Balls store well in an airtight in the refrigerator.