Lemony Coconut Balls

This delicious satiating treat supplies a mix of fats with medium chain fatty acids from coconut and polyunsaturated fats from ground almonds.  The acidity from the lemon complements the smooth mouth feel from the fats. Other beneficial attributes include good levels of Vitamin E and fibre.

Makes around 24 balls


  • 1 ½ cups (130g) unsweetened desiccated coconut (plus  ½ cup for coating)
  • 1 cup (100) ground almonds
  • 4 tbsp (48g) extra virgin coconut oil
  • 1 tbsp (20g) honey or natural sweetener e.g rice syrup or agave syrup
  • zest of one lemon
  • juice of one lemon
  • 1 tsp pure vanilla extract
  • a pinch of sea salt


  1. Melt coconut oil and honey together in a pan do not heat more than is required to melt the oil.
  2. In a food processor, add all of the ingredients including the oil and honey. Blend for 1-2 minutes, or until the mixture starts to mix together like a dough. Use your hands to form small balls.
  3. On a plate add the extra coconut. Roll the balls in the coconut until well coated then transfer to a plate. Place in the fridge for at least half an hour to set.
  4. The truffles can be kept at room temperature, but I find they are best kept in the fridge. Will keep for 3-4 days

Nutritional Information based on 14g serving (1 ball)

  • Energy 80 kcal
  • Total Fat 7.4g
  • Saturated Fat 4.6g
  • Carbohydrate 1.2g (of which sugars 1.2g)
  • Protein 1.2g
  • Fibre 1.6g
  • Vitamin E  1.1 mg

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