LEMON MELTAWAYS
Servings 12 small balls
Ingredients
Dry Ingredients
- 1 1/2 cup almond flour organic, unpasteurized
- 1/3 cup coconut flour organic raw
- 1 to 2 pinches Himalayan pink salt
Wet Ingredients
- 6 tbs. liquid sweetener (maple syrup, coconut nectar, raw honey, etc)
- 1/4 cup lemon juice organic
- 1 tbs. lemon zest organic
- 2 tsp vanilla
Wet Ingredients - Separate
- 1/4 cup coconut oil organic (+ 1 tablespoon, melted/liquid)
Instructions
LEMON MELTAWAY BALLS (RAW, VEGAN, GLUTEN-FREE, DAIRY-FREE, EGG-FREE PALEO-FRIENDLY, NO REFINED SUGAR)
- In a small bowl, add all the dry ingredients and stir together.
- In a separate small bowl, add all the wet ingredients (EXCEPT the coconut oil) and stir together.
- Using an electric mixer, slowly add the dry ingredients and wet ingredients (EXCEPT the coconut oil) to the mixer bowl and mix until they are well combined.
- While the mixer is on, slowly add the melted / liquid coconut oil (1/4 cup + 1 tablespoon) and mix until it is blended in.
- Take out about a spoonful at a time and roll them in the palms of your hand into a ball shape. If they are too soft to roll into a ball shape, add 1 teaspoon of coconut flour at a time until they are firm enough to form a ball shape. Only use enough to firm them up because they will be too dry if you add too much.
- Leave them plain or roll in shredded coconut flakes, raw cane sugar, almond flour, or powdered sugar (not raw).
- Put them in the refrigerator to firm for about 15 - 30 minutes.
- Keep them in the refrigerator until ready to serve because they will get soft if left out at room temperature as the coconut oil melts. Enjoy!