Coconut. Protein. Lemon. Bliss. Balls. That's a loaded phrase. How good does that sound? It tastes even better! This recipe easily go without the lemon curd. But if you're feeling a little extra, why not?
Mix
all bliss ball ingredients in a food processor or blender. Pour mixture into a
bowl and set aside.
Lemon Curd
Whisk the eggs, honey and lemon zest.
Add
lemon juice and coconut oil. Whisk to combine.
Transfer
the curd to a small saucepan and cook over a low-medium heat.
Whisk
continuously until curd thickens and small bubbles start to appear.
Once
thickened, pour through a strainer into a bowl. Place in fridge and allow to cool.
Using
your finger or a knife, make a small hole in each bliss ball and gently place lemon
curd inside with a teaspoon. Gently
close the bliss ball up.
Roll
bliss balls in shredded coconut. Refrigerate for 30 minutes. Serve the cookies straight
from the fridge or store them in an airtight container in the refrigerator for
up to 5 days.
Recipe Note
Use sugar free maple syrup and lite coconut milk. Macros stated are for bliss balls alone.
Macros for the bliss balls with lemon curd are stated below
