Low-Sugar Lemon Coconut Balls
By Claire Georgiou, Reboot Naturopath, B.HSc ND
Okay, so I’m making lots of coconut milk (if you missed my recipe you can see it here) for my family and I’m wanting to use up my coconut pulp. You can certainly substitute the coconut pulp with almond or hazelnut pulp, but if you give the coconut milk a try, you have to try this dessert! These balls are nice and tart so you can add or subtract the lemon juice and zest depending on what you like. You can also add in any fabulous superfoods to increase their antioxidant and nutrient power like chia seeds, maca powder, spirulina, protein powder and any other addition that you may enjoy. Chopped nuts will work very well in this recipe too!
Ingredients
- 2 cups (200 g) coconut pulp (if you are using a dried flour use 1-1 ½ cups)
- 1 cup (140 g) almond meal
- ½ tsp Himalayan or sea salt
- 2 large lemons (6 tbsp lemon juice)
- zest of ½ a lemon
- 4 – 6 dates
- 1/2 cup (125 ml) coconut oil
- 2 tsp vanilla extract
- shredded coconut to roll balls in
Directions
- Remove the pits out of the dates and chop.
- Process coconut pulp, almond meal and salt in a food processor.
- Add the lemon juice, zest, dates, coconut oil and vanilla to the coconut mixture and process .
- Take a tablespoon of mixture and roll it into a ball then roll it in the shredded coconut.
- Leave to set in the freezer or fridge.
- Store in an airtight container in the fridge.
Prep Time: 30 minutes
Cook Time: 2 hours (in the fridge)
Total Time: 2 hours, 30 minutes
Servings: 16 - 18
Serving Size: 1 ball
Substitutions
- Coconut pulp – coconut flour, almond pulp, hazelnut pulp
- Almond meal – hazelnut meal, macadamia meal
- Lemon – lime
- Dates – honey, maple syrup, coconut syrup
Calories: 110
Fat: 10g
Trans Fat: 5g
Cholesterol: 0mg
Sodium: 80mg
Carbohydrates: 7g
Fiber: 2g
Sugars: 4g
Protein: 2g