VEGAN | GF | GAPS | PALEO
If you’re like me and you find the taste of dates in bliss balls to be a bit overpowering not to mention sweet, you’re going to love these lemon and vanilla bliss balls. Made with almond flour, coconut flour and coconut oil with just pure lemon and vanilla added and a hint of maple syrup, this nourishing recipe contains less sugar than your average bliss ball made with dates. Don’t get me wrong dates are not unhealthy however they are extremely sweet and so should not be over-eaten. So if you happen to be trying to keep your sugar intake down then this style of bliss ball is going to be a healthier choice for you.
Please use the juice from a fresh lemon rather than a bottle to get the health benefits from the fruit. Holistic cooking tip – lemons are extremely high in vitamin C and just one squeeze of fresh organic lemon can give you your entire daily requirements of vitamin C.
Check out my Superfoods Bible to learn more about the health benefits of lemon.
1 1/2 cups almond flour
1/2 cup coconut flour
1/4 cup lemon juice
1/4 cup cold pressed coconut oil
1/4 cup real maple syrup
1 tablespoon lemon zest (grated) or 4 drops of organic lemon essential oil
1/2 teaspoon pure vanilla extract
1 pinch Himalayan pink salt or sea salt
desicated coconut for rolling
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- In a large bowl, combine the dry ingredients including the grated lemon zest. Make a well in the centre.
- Ad the wet ingredients and mix with a wooden spoon until you have a smooth soft dough. Note: you will need to melt your coconut oil in a small pan if it has turned hard.
3. Now I happened to skip this step which is the reason why my bliss balls look a bit rustic… But if you want your balls to be perfectly round, place the mixture in the fridge for 20 minutes to firm up before rolling into balls.
4. Roll into small balls with your hands and then roll them in the desiccated coconut which you can put a small amount of in a little bowl to do this. The coconut will stop your bliss balls from sticking to each other. Arrange them onto either a large plate or a tray if you have one and then place this in the fridge for 30 minutes to set.
5. It is a good idea to store stuff like this in an ai-tight BPA-free or glass container. These will keep for up to 1 week in the fridge and can also be frozen.