Lemon Cheesecake Bliss Balls (Vegan)
Creamy, zesty and delicious vegan lemon cheesecake bliss balls. So easy to make & healthy too!
Ingredients
- 3/4 cup almond meal
- 3/4 cup desiccated coconut
- 1/2 cup cashews soaked (overnight or quickly in hot water)
- 2 tbsp coconut oil
- Juice and zest of 1 large lemon or two small lemons 1/4 cup juice
- 2 tbsp maple syrup more if you like it sweeter
- 3 tbsp unsweetened plant-based yogurt I used greek style soy yogurt
- 1/3 cup desiccated coconut for rolling balls in.
Instructions
- Add all ingredients to a food processor and process until a smooth, dough-like consistency.
- Spoon out about a heaped teaspoon worth of mixture and roll between your hands to make a ball. Repeat.
- Roll balls in desiccated coconut to coat.
- Place in the refrigerator for at least 30 minutes to set. Preferably longer.
Notes
- You can swap out yogurt for coconut cream
- You can swap out the maple syrup for your preferred sweetener.
- The lemon flavor intensifies as the balls set in the refrigerator, so don't worry if it's mild at first.
Nutrition
Serving: 1gCalories: 78kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gSodium: 37mgFiber: 1gSugar: 4g
Tried this recipe?Let us know how it was!