If cheesecake and energy balls had a baby, it’d be these. Packed with lemon zest and coconut, they’re tangy, chewy and the ultimate keto-friendly sweet snack.
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Serves
12
Ground Almond
Desiccated Coconut
Almond Butter
Coconut Oil
Maple Syrup
Vanilla Extract
Sea Salt
Lemon Juice
Lemon Zest
Optional Add-ins
Chia Seed
Protein Powder
Collagen Powder
Topping
White Chocolate
Lemon Zest
Serves
12
Ground Almond
Desiccated Coconut
Almond Butter
Coconut Oil
Maple Syrup
Vanilla Extract
Sea Salt
Lemon Juice
Lemon Zest
Optional Add-ins
Chia Seed
Protein Powder
Collagen Powder
Topping
White Chocolate
Lemon Zest
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Chuck the almond flour, coconut, almond butter, coconut oil, maple syrup, vanilla extract and salt into a food processor. Blitz until it all comes together in a soft, sticky dough.
Step 2.
Add the lemon juice and zest, then pulse a few times just to mix through.
Step 3.
Scoop out the dough and roll into balls using your hands. You should get around 12.
Step 4.
Break the chocolate into pieces then melt in the microwave in 30 second bursts or in a bain marie. Drizzle over the lemon bliss balls, add a little extra zest to finish if you fancy.
Step 5.
Pop them in the fridge to chill for 1 hour until set. Ready to go!
Step 6.
To store, transfer the bliss balls to a Tupperware lined with baking paper. If stacking, add another sheet between layers. Keep in the fridge for up to a week or freeze for up to 3 months.
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