Lemony Bliss Balls

Karena Hutton

Lemon Bliss Balls Juicy Lucy Recipe

These little guys are so easy to make, you really only need a zester and a food processor, equipment wise. They freeze well, and can be kept sealed in the fridge for up to a week.

Makes 20 

1 cup raw cashews
1 cup desiccated coconut (plus extra for rolling them in)
zest of 2 lemons (1 lemon if you prefer, but I like my lemony treats really lemony)
80ml lemon juice
3 tbsp liquid sweetener (honey/agave/maple syrup)
1 tsp vanilla extract
1/4 tsp himalayan salt (or sea salt)

Place everything together into your food processor and blend on low until it starts to come together into a dough. Don't over process or it will become buttery and too hard to handle. Once it piles up into a big ball - get it outta there. 
Use your hands to shape the mixture into 20 balls, then roll them on a plate with the extra coconut, about 3 tbsp usually does it for me, rolling 10 at a time on a dinner plate with my flat palm. Chill in the fridge for 30 minutes to an hour until they firm up, then keep them in an airtight container for up to a week!

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