When it comes to bliss balls, there are so many chocolate ones and there are so many with nuts in them, but these lemon coconut bliss balls are nut free and delicious! They taste so fresh and yummy and are perfect for the lunchbox.
I absolutely love the combination of lemon and coconut, it is one of my favourite flavour combinations, as you can see from this lemon and coconut yoghurt loaf which is super popular on the blog! Or even this lemon crunch slice. There’s not much about it to not like…especially with lemons in season right now.
You need a food processor to make these as you really need to make the different elements join together, something which you can’t really do by hand. They are also a little different to most bliss balls- you really need to press them together rather than roll and you need to make sure you have wet hands.
Their texture is different too- after chilling they reasonable uncooked cookie dough (YUM!) rather than the seedy textures of some of the other bliss balls on the blog. But that makes them even more special as they are like cake.
They also freeze well, so don’t worry about the big batch, they can easily be saved for another time- if they make it into the freezer.
They are as delicious as a lunchbox snack as they are for afternoon tea and their gorgeous colour (they are so pale and subtle) helps them to look even trickier than they really are to make. These lemon coconut bliss balls are set to become a family favourite. If you’re looking for a variation- try them with lime instead of the lemon- just as amazing!
- 1/2 cup coconut cream
- 1/4 cup water (plus extra)
- 2 tbsps rice malt syrup
- 1.5 cups desiccated coconut
- 1 cup coconut flour
- juice of 1/2 a lemon
- zest of a lemon
- Combine all the ingredients in the bowl of a food processor.
- Process until everything is sticking together, add extra water slowly as needed.
- Press into balls with wet hands.
- Set in the fridge