High protein / Dessert / Snack
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?
50g cup shredded coconut
45g cup oats
60mL light coconut cream
1 ½ servings of coconut paradise protein or vanilla protein
20mL sugar free maple syrup
Shredded coconut (to coat balls in)
80mL sugar free maple syrup
60mL lemon juice
2 tbsp coconut oil
Mix all bliss ball ingredients in a food processor or blender. Pour mixture into a bowl and set aside.
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.
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
Calories 198, Carbs 4.9 grams, Fat 13 grams, Protein 6 grams