Coconut Protein Lemon Bliss Balls

September 23, 20201 min read

Coconut Protein Lemon Bliss Balls

Rated 5.0 stars by 2 users

Servings

12

Prep Time

5 minutes

Cook Time

5 minutes

Calories

198

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?

Author:

Charlotte Ryan

Ingredients

Bliss Balls

95g cashews
90g macadamias
50g cup shredded coconut
45g cup oats
60mL light coconut cream
Seasalt
1 ½ servings of coconut paradise protein or vanilla protein
20mL sugar free maple syrup
Shredded coconut (to coat balls in)

Lemon Curd

2 eggs
80mL sugar free maple syrup
60mL lemon juice
2 tbsp coconut oil

Directions

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.