This week the authors are sharing a recipe from the What The Fat? Sports Performance cutting room floor – Tangy Lemon Coconut Balls!
A word from Chef Craig Rodger – These tangy lemon coconut balls are the perfect little treat to have stored in your fridge or freezer. Not only are they a favourite of an athlete in WTF? Sports Performance to have on the run as a portable snack option, they’re great as a lunchbox treat or party food idea for kids – and adults alike! Because they store well, make a batch ahead of time and use as needed.
A word from The Whole Food Dietitian, Caryn – These lemon balls are so delicious…that’s half the problem. While the carb content might be low, one ball provides a whopping 94 calories. Now that’s okay if you don’t have a weight goal, but if you do, save them for a treat occasion or just limit the number you eat. The upside is you’ll be feeling full as they’re packed with healthy fat.
A word from The Fat Professor, Grant – Lemon balls like these are a great way to take some LCHF with you out on a trail run, long bike ride, or just as a treat in the lunchbox.
Prep time: 10 minutes
Cooking time: N/A
Carb count: 2.8g per ball
Makes: Approx. 20 – 25 balls, depending on how big you roll them! (we recommend teaspoon size)
- 1 ½ cups (120g) Ground almonds
- ½ cup (50g) Shredded coconut
- ½ cup (125ml) Coconut oil
- Pinch of Salt
- 3 Lemons, juiced
- 1 Lemon, zested
- 3 tbsp (65ml) Honey
- Desiccated coconut or chopped pistachios
Combine all the ingredients either by hand in a bowl, or in a food processor – pulse until the mix comes together. If the mix seems a little too wet, add an extra sprinkling of coconut to stiffen – but remember that as the coconut oil sets, the balls will harden a lot more.
Scoop teaspoon amounts out and roll into balls. Coat the balls in the coconut or the pistachios and store in tubs with tight-fitting lids.
Keep in the fridge for 2 weeks or freeze for up to a month.