Bliss Balls, Energy Bites, Power Balls...whatever you want to call them, these are my go-to snacks. They are easy to make, easy to store, they keep FOREVER in the freezer, and the flavour combinations are endless, so I never get bored of them. Best of all, many of these spherical treats can easily be made nut or gluten free - making them perfect for school lunches, playdates and more.
Next week is Passover, and I'm in charge of bringing a dessert. I was on the hunt for something that met the requirement of not having wheat flour or yeast in it (nothing that rises), and that was a little different than usual. Macaroons are a traditional Passover treat - using coconut, vanilla and egg whites to make a 'cookie' of sorts. They are also easy to veganize by swapping the egg whites for aquafaba. But, they aren't unique. Doing something with coconut though, intrigued me.
My husband's Aunt and Uncle always host the family Passover seders, and they do an amazing job of it. So I wanted to make something I knew they in particular would love. Which is where lemon entered the picture. Hubby's Aunt loves lemon. Like really loves it. And lemon pairs so well with coconut...
The other great thing about these (or any) bliss ball, is that they are small and light - yet filling. Which is good, because after a hearty Jewish holiday meal, the last thing anyone has room for is an insanely heavy or rich dessert. These are more 'cake' like, since they are primarily made of almond and coconut flour, but that also makes them melt-in-your-mouth soft. And tart. So very, wonderfully, lemony tart.
I made two versions - some rolled in shredded coconut, and some in almond flour. Just to shake it up a bit.
Raw Lemon Bliss Balls
(yields about 14-16 balls)
1.5 cups almond flour or almond meal (meal will give the balls more texture)
1/3 cup coconut flour
1/2 tsp fine salt (I use pink salt)
2 tbsp pure maple syrup (or agave syrup)
zest of one lemon
3 lemons, juiced
2 tsp vanilla
1/4 cup melted coconut oil
Add all ingredients to a food processor and process until combined. Scoop out by the tablespoonful and roll into balls.
Toss to coat in your choice of coating (shredded coconut, almond flour, powdered sugar or crushed almonds). Place on a plate in a single layer and refrigerate for 15 min to firm up before serving. Keep refrigerated.
**You can also place these in the freezer in a sealed, airtight container for months. Move to fridge 1 hour before serving to allow them to soften.**