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