These balls are the ultimate bite-sized version of a lemon slice Luke Hines’s nan used to make him. He’d go to her house and there it was: a nutty coconut base topped with a creamy lemony icing. He never could resist. Here’s a really quick and simple way to re-create that flavour combination for the perfect snack any
time of day.
Makes approximately 20
WHAT YOU NEED
240g raw macadamia nuts or cashew nuts
225g fine desiccated coconut, plus extra if needed
3 tbsp maple syrup, honey, coconut nectar, or maple-flavoured monk fruit syrup for low carb
3 tbsp coconut oil, plus extra if needed
1 tsp vanilla bean paste or powder
zest of 2 lemons, plus 2 tbsp lemon juice
WHAT TO DO
To get started, line a tray with baking paper.
Combine the macadamias or cashews and 180g of the desiccated coconut in a food processor and blitz until a fi ne crumb forms.
Tip in the sweetener, coconut oil, vanilla, and lemon zest and juice. Blitz again to make a thick, wet dough that can be rolled into balls easily. If it’s too dry, add a little extra coconut oil; if it’s too wet, add more desiccated coconut.
Place the remaining 45g desiccated coconut in a shallow bowl. Use your hands to roll the dough into large walnut-sized balls, then coat each ball in the desiccated coconut. Place on the prepared tray and transfer to the fridge to fi rm up for 15 minutes. Enjoy at once or store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.