Lemon Coconut Balls
Servings 12 balls (approx)
- 1.5 cups desiccated coconut (plus a little extra for rolling)
- 1 cup almond meal (ground almonds)
- 4 tbsp coconut oil
- 2 tbsp rice malt syrup (see below for substitute)
- 1 lemon (juice and zest)
- 1 tbsp vanilla extract (optional)
- 1 pinch salt
Place all ingredients into the food processor.
Blend until all ingredients are thoroughly mixed.
Roll mixture into approx 12 balls. Roll each ball in desiccated coconut to decorate.
Place balls into freezer for approx 30 minutes and then store in the fridge.
Ensure the coconut oil is in liquid form when you add to the food processor. If its hard you can melt by popping into the microwave for 30 seconds.
Honey can be used as an alternative to rice malt syrup and if used this recipe needs 3-4 tbsp.
I use a standard cup measure. If you don’t have one you can use a mug and substitute the amount for approx 3/4 of a standard mug for one cup.
Find your Ingredients
Desiccated coconut and almond meal - baking aisle
Coconut oil - health food or cooking oils aisle
Rice malt syrup - health food aisle