SPANISH LEMON COCONUT BLISS BALLS
I’m currently housesitting just outside of Murcia, Spain, in a villa on the outskirts of the town situated amongst rows and rows of lemon trees! So, what do you do when your Spanish adventures give you a seemingly endless supply of lemons? Make Lemon Coconut Bliss Balls of course!
I would normally use a base of nuts in my base for bliss balls but nuts are VERY expensive in Spain, so I used sunflower seeds instead with some prunes!
Raw, Gluten-Free, Paleo, Vegan, refined-sugar free and absolutely SCRUMPTIOUS!
Recipe Type: GF, DF, RSF, V, Paleo
Serves 20 balls
Time 10 min
Ingredients:
- 2 C shredded or desiccated coconut
- 1/2 – 3/4 C sunflower seeds (other seed or nut mixture also works here)
- I threw in about 2 T flaxseeds as well because I had some, but these are optional.
- 1/3 C prunes soaked in hot water (dates/sultanas/raisins also works here)
- 3 T coconut oil, melted
- Juice of 1/2 a large lemon
- zest of 1 lemon
- Pinch salt
- extra desiccated coconut for coating
Method:
- Blitz seeds, coconut, lemon zest and salt in a processor until fine and combined.
- Add the remaining ingredients and process until the mixture comes together
- you may need to scraped down the sides to make sure everything gets combined
- you may need to add some extra water/coconut oil for moisture depending on quantities used.
- Separated into tablespoon-sized portions and squish/work/roll into balls.
- Garnish with desiccated coconut if desired.
- Enjoy!
If you don’t have a large food processor (like I don’t since I’m travelling) then you can just use a small stick mixer/mini processor:
- In batches, use a mini processor/stick mixer to blitz dry ingredients into fine pieces and place in large mixing bowl.
- Combine wet ingredients in mini processor until well combined.
- Add wet ingredients to dry ingredients in the bowl.
- Use your hands to blend everything together.
- Adjust for moisture/dryness texture.
- Roll into balls as per above.