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Lemon, date and coconut bliss balls

 
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Serves: 26 (makes 26 bliss balls)
Time to make: 15 mins, plus 30 mins chilling
Total cost: $7.80 / $0.30 per serve
(at time of publication)
Dairy freeGluten freeLow kilojoule
Full ingredients list: 
  • 1/2 cup pitted dried dates
  • 2 cups almond meal
  • 1 cup desiccated coconut, plus extra 1/4 cup
  • 1 teaspoon vanilla extract
  • zest and juice of 1/2 lemon
  • 2 tablespoons maple syrup or honey

Nutritional information (per serve)

Kilojoules: 
376kJ
Calories: 
90cal
Protein: 
2g
Total fat: 
7g
Saturated fat: 
22.2g
Carbohydrates: 
4.4g
Sugars: 
4.3g
Dietary fibre: 
1.7g
Sodium: 
1.7mg
Calcium: 
22mg
Iron: 
0.4mg

Instructions

Instructions and steps: 

Step 1 Line a large baking tray with baking paper. Place dates in a small heatproof bowl, cover with boiling water and leave to soften for 2 minutes, then drain.

Step 2 Blitz dates in a food processor with remaining ingredients (except extra coconut) for 2–3 minutes, or until mixture starts to form a fine crumb that holds its shape when pressed into a ball.

Step 3 Press and shape 2 teaspoonfuls of mixture into a ball, roll in extra coconut and place on prepared baking tray; repeat with remaining mixture to make 26 bliss balls.

Step 4 Refrigerate bliss balls for about 30 minutes, or until firm, and serve.

HFG tip

Store bliss balls in an airtight container in a cool, dry place for up to two weeks. In warm weather, keep them in the fridge.

About this recipe

Recipe by: 
Megan Cameron-Lee
First published: October 2015