#lemoncoconutballs

This recipe is a favourite at my cooking classes. It’s super easy, delicious and if you’ve ever wondered what to do with the leftover almond meal from your homemade almond milk...well, here ya go...

8 Medjool dates, pitted and chopped

1/2 cup raw almonds

1 cup almond meal (save from Homemade Almond Milk)

1 tbsp lemon zest

2 tbsp juice of a lemon

1/2 tsp lemon extract

1 tsp vanilla extract

1/4 cup dehydrated shredded coconut - for rolling

coconut oil - for rolling

What to do:

Place all ingredients (except shredded coconut and coconut oil) in a high-powered blender or food processor and process until fully combined. 

Scoop mixture in a small bowl and chill in freezer for 10 minutes. 

Roll mixture into 1-inch balls. Coat your hands will some coconut oil as the mixture is a bit sticky. 

Roll each ball into shredded coconut until lightly coated. 

Store in an airtight container in the refrigerator for up to 1 week or in the freezer for two months.