Paleo Lemon Coconut Balls
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Cook time: 
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Serves: 12-15
 
Ingredients
  • 1/2 cup maple syrup
  • 1/4 cup full fat canned coconut milk or cream
  • 1 tablespoon coconut oil, melted
  • 15-20 drops of lemon (vitality) essential oil
  • 2 cups shredded coconut
  • 1/2 cup hazelnut flour or almond flour
Method
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. Mix together maple syrup, coconut milk or cream, coconut oil and lemon essential oil.
  4. To the bowl of a food processor, add the shredded coconut, almond flour and the maple syrup mixture.
  5. Pulse until the mix is finely chopped and holds together when squeezed into a ball.
  6. Drop 1 tablespoon size balls of the mixture onto the prepared baking sheet.
  7. Make sure the balls are packed tight; if needed, use your hands to finely pack the balls together.
  8. Transfer to the oven and bake for 12-15 minutes or until the tops of the balls just begin to appear toasted.
  9. Serve cold or at room temperature.
Recipe by VeggieConverter at http://veggieconverter.com/lemon-coconut-balls/