Coconut & Lemon Balls

Lemon & Coconut Balls1

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

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.

Lemon & Coconut Balls

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.

Enjoy 🙂


2 thoughts on “Coconut & Lemon Balls

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