This is my second to last post of the year and the final recipe. I wanted it to be something really delicious and stupidly easy. So here you go! 6 ingredients bliss balls that are super lemony and coconut laced and just delicious mouthfuls of joy.
I have made so many different bliss ball combinations this year, not all of them have even made it to the blog. They really are my favourite easy treat to whip up and I tend to just use whatever it is that I have on hand. The flavours of this particular kind are amazing. I love the creamy coconut flavour with the lemon, it makes me thinking of lemon slice and lemon meringue pies and the like.
If you’re after more lemon desserts then you have to try my lemon tarts, unlike this recipe they’re not vegan but they are super cute and delicious.
You have probably noticed by now that very few of my bliss balls use dried fruit. It’s because my stomach just can’t handle large amounts of it. This means I’ve had to get really creative with the ways I sweeten and moisten these guys and I think I’ve been nailing the balance lately. I hope you enjoy this last little sweet treat of 2016 and can use it as one of your own healthier, home made treats this year!
Makes approx 12 balls
1 cup oats (use gluten free if gluten intolerant)
1/2 cup almonds
1/2 cup desiccated coconut
Juice and zest of 1 lemon
2 Tbs rice malt syrup
2-3 Tbs coconut cream
(Extra coconut for rolling)
Place oats, almonds and coconut in a food processor and blend until fine. Add lemon juice, zest and rice malt syrup along with 2Tbs of coconut cream. Process until well combined. The mixture should be sticky and wet enough to easily roll into balls. Add more coconut cream if this consistency hasn’t been achieved.
Roll balls into desired size, I go with walnut shell/lindt ball size, roll in extra coconut and place in the fridge to firm up. Should take 20 minutes, you can eat as is though. And you’re done!