Sunday, 8 March 2015

Back From a Break and a Lemon & Coconut Bliss Ball Recipe


Some of you may have noticed that I haven't been blogging recently - in fact, the last post I wrote was over two months ago! I decided to take a bit of a break due to various things that were going on in my life; I started a new job at The Lovely Room (which I adore!), moved out of my parents' house and into my very own home and I was just feeling quite stressed about everything. But now I'm ready to get back into blogging and I'm really looking forward to posting lots of recipes for you again!

Today I'll be sharing a recipe for my favourite flavour of bliss balls - lemon and coconut; I've mentioned before that bliss balls are a perfect snack because of the combination of dried fruit, healthy fats and protein that they provide, and I still hold to that. A lot of bliss ball recipes use nuts but if you need to avoid nuts then you can always replace them with seeds of your choice (sunflower seeds are a good substitution). Lemon and coconut is always a wonderful pairing, as evidenced by these pancakes and overnight oats. These bliss balls are incredibly delicious and they're a fab snack if you're in the mood for something with a refreshing flavour - plus they only contain four ingredients!


Ingredients

Makes 20 bliss balls
  • 1 cup (200g) medjool dates
  • 1 cup (160g) cashews*
  • 1 cup (90g) dessicated coconut
  • 3 tbsp lemon juice (the juice of approximately 1.5 lemons)

* you could substitute these for the same amount of any other nuts if you wish


Method

Simply place all the ingredients into a food processor and process them for 20 - 30 seconds, until everything is incorporated and the mixture sticks when pressed together. Spoon about a tablespoon of mixture out of the food processor and roll it with your hands to form a small ball. Repeat with the rest of the mixture then either place all the balls into an airtight container and store them in the fridge or munch on a few straight away! You can keep them in the fridge for a week or so, or store them in the freezer for up to a month.


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