Bliss balls are one of my favourite healthy snacks to make for the family. I make at least one or two batches every week. They are so quick and simple to make; the perfect nutritious snack to pop into my daughter’s lunch box, to grab when heading out, serve up when guests arrive or to snack on for morning or afternoon tea.
One of my passions is spending time in the kitchen creating new bliss ball recipes and putting together different flavour combinations. I love experimenting with different superfoods and fresh ingredients, creating a twist from your standard chocolate or vanilla treat.
These lemon coconut bliss balls are one of my family’s favourites. The combination of sweet, zesty lemons and tropical coconut make such a refreshing taste. These bliss balls are also free of dried fruit, perfect if you are trying to reduce or eliminate your sugar intake.
If you are wanting to add these to your children’s lunch boxes and would like a nut free version, simply replace the cashew nuts with one cup of sunflower seeds and one cup of rolled oats. You can also add one banana to create a power packed bliss ball. The perfect nutritious snack for any school lunch box.
I know you will love these lemony coconut bliss balls and I am sure they will be
Lemon Coconut Bliss Balls:
1 1/2 cup cashew nuts
1 1/2 cup shredded coconut, plus extra for rolling in
Zest of 1 lemon
Juice of 1 ½ lemons
1 Tbsp pure maple syrup
1 tsp pure vanilla extract
1 Tbsp extra virgin coconut oil
Add cashew nuts and shredded coconut into a food processor and process until you create a fairly fine consistency (if you prefer them more crunchy, process less).
Add the lemon juice, lemon zest, coconut oil, pure vanilla extract and pure maple syrup and process until the mixture comes together and you can roll into balls.
Remove the food processor blade. Take a small handful of the mixture and roll into balls.
Place the extra shredded coconut on a plate and roll to coat each bliss ball. You can leave plain if desired.
Place in the fridge to harden for a least 1-2 hours before serving.
Store in the fridge for up to five days.