These delicious lemon and coconut balls are wheat free, and are the perfect unprocessed snack for afternoon tea, or for a lunchbox treat.


  • 1 1/4 cups of almond meal
  • 1 1/2 cups of desiccated coconut
  • 4 tbsp melted coconut oil
  • 2 tbsp rice malt syrup
  • 1 lemon zest and juice
  • extra coconut for rolling


  • Place all ingredients into a blender or food processor and mix until starts to come together
  • Shape into small balls then roll in coconut
  • Refrigerate for a minimum of 30 mins before serving
  • Can be stored in the freezer


Published on October 9, 2019