zesty lemon balls

We love a good recipe challenge, so when a friend asked us for a lemon bar that wasn’t packed with sugar, butter, eggs, and gluten, we gladly accepted. These tasty bites are the result, and they sing of summertime. Featuring macadamia nuts, these are a protein-packed dessert, perfect for your next picnic.

Yield 16 balls
Prep Time 15 minutes
Cook Time None
80:20

¼ cup macadamia nuts

1½ cups almond flour

1 tbsp coconut flour

¼ cup + 2 tbsp freshly squeezed lemon juice

3 tbsp honey

¼ cup coconut oil, melted

2 tsp pure vanilla extract

1 tsp lemon zest

¼ tsp Himalayan pink salt

½ cup shredded coconut

1   In a food processor, pulse the macadamia nuts until fine. Add the almond flour, coconut flour, lemon juice, honey, oil, vanilla, lemon zest, and salt. Pulse again until well combined.

2   Spread the shredded coconut on a plate. Using your hands, form the nut and honey mixture into 16 balls (about 2 tablespoons each), and roll each ball in coconut to coat.

3   Store in an airtight container and freeze or refrigerate until ready to serve.