Lemon and Coconut Bliss Balls Recipe

These no-bake treats are perfect as a snack, and can even be served as dessert. The sweet coconut and tangy lemon flavours will send your senses off to a far-away Caribbean island!

Makes

About 10 balls

Ingredients

⅔ cup (50g) desiccated unsweetened coconut, plus extra for coating
Scant ½ cup (70g) almond flour
3½ tbsp (50ml) coconut oil
½ tsp pure vanilla powder
Grated zest and juice of ½ unwaxed lemon

Method

1. Put all the ingredients in a bowl and mix together. Using your hands, roll small portions of the mixture into bite-sized balls.

2. Spread out some extra coconut in a shallow dish and roll the balls in the coconut to coat.

3. Place the balls on a plate or tray and chill in the refrigerator for an hour or so. The balls can be stored in an airtight container for up to 7 days in the refrigerator.

Per ball: 121 kcals, 11.7 g fat (7.1 g saturates), 0.9 g carbohydrate (0.7 g sugars), 1.8 g protein, 2.1 g fibre, trace salt

Recipe extracted from The Everything You Need to Know About Diabetes Cookbook by Dr Karin M Hehenberger, published by CICO Books (£14.99) Photography by Ria Osborne © CICO Books.

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