In this recipe, I show you how to make delicious, gluten-free, paleo-friendly, raw lemon bliss balls. These tasty energy balls are inspired by the lemon drizzle cake. Made with nuts, coconut and lemon, they are perfect as a snack or a mini treat.
Last week, I made these lemon bliss balls or energy balls as a bit of an experiment. I saw a new flavour of Naked Bars at a store called ‘Lemon Drizzle’ and I liked the idea of making lemon drizzle cake inspired bliss balls. As I imagined in my mind, these nutty lemony balls turned out perfectly!
I was hoping they would last longer than a week but I took a container on a climbing trip and they were gone before I knew it. The good thing is that everyone who tried them gave me solid thumbs up. So, here is the recipe for my lemon bliss balls.
TIP FOR MAKING LEMON BLISS BALLS
I used some edible lemon essential oil in this bliss ball recipe but it’s optional. I find it adds a really long-lasting aroma and a little extra lemon (yet not sour) flavour to the balls. I used doTERRA brand but any good, edible quality lemon essential oil will be okay. You can, of course, omit it or use lime or orange oil for a slightly different citrus flavour.
I think a combination of cashews and almonds works really well with lemon but you can use a combination of other nuts and seeds. Tahini would go well with lemon and add an interesting dimension to the flavour.
You will need a food processor to make the bliss ball mixture. Once processed and sticky, the balls are super easy to roll. I suggest wetting your hands a few time to prevent them from getting too sticky.
MORE HEALTHY SNACKS & TREATS TO TRY
- My Lavender Apricot Bliss Balls
- Chocolate Nut Energy Balls
- Grain-Free, Paleo Crackers
- Hemp Seed Anzac Biscuits
- Nut-Free Coconut Honey Joys
These gorgeous, energising lemon bliss balls are easy to make and are perfect as a healthy treat, snack or lunchbox item. This recipe is raw, vegan, paleo and gluten-free.
- 15 Medjool dates (pits out)
- 1.5 cups raw cashews
- 1.5 cups blanched almonds (skinless, regular will do as well)
- 1/2 cup desiccated coconut (unsweetened)
- 1 teaspoon lemon zest
- Juice of 1 lemon
- 3–4 drops lemon essential oil (see notes)
To finish: 3 tablespoons desiccated coconut for coating
- Add all ingredients to a food processor fitted with an S-blade. Process and mix for 1-2 minutes, stopping and scraping the sides a few times, until everything has turned into ground up, sticky mixture (see picture).
- Transfer the mixture to a bowl. Add a few tablespoons of extra desiccated coconut into a bowl. Wet your hands slightly and scoop about a tablespoon of the mixture into your palms. Roll into a ball and dip into the coconut, pressing on each side to coat all sides evenly. Place on a tray or plate and continue with the rest of the mixture. You should get about 15 small balls.
- Store in an airtight container for up to weeks (in the fridge). Serving size is 1-2 balls.