When Life brings you Lemons…

… make healthy vegan coconut lemon balls!

Easter week is here, and even though this Easter will probably be different for most of us, I still think it’s important to not forget to be optimistic and celebrate a little bit. It doesn’t matter if you will celebrate by yourself, with your partner, dog or family and friends. A little bit of Easter celebrations is necessary.

Why don’t you make these simple and delicious coconut lemon balls? They’re so fresh in taste, and I love lemon desserts and treats during spring and summer times. Enjoy it!

THIS RECIPE IS:

• Vegan

• Gluten Free

• Free from refined sugar

• Egg Free

• Nut Free

• Simple to make

• Fresh

• Healthy Delicious

• Great spring, summer and even Easter treat

Vegan Coconut Lemon Balls

INGREDIENTS:

40 g coconut oil

60 g almond butter

5 tbsp + more for garnishing coconut flakes

40 g agave syrup

a tiny pinch of sea salt

approx 1 tbsp lemon zest

1 tbsp lemon juice

HOW TO MAKE:

Place the coconut oil and peanut butter in a small sauce pan on low heat. Let it melt and stir to combine until smooth.

Add the coconut flakes, agave syrup and a tiny pinch of salt to the mixture and combine everything together. At last, add the lemon zest and lemon juice. Combine quickly. Then place the sauce pan into the fridge for approx 30’, or until set.

Scoop out balls from the mixture and roll them into coconut flakes. Place them in the fridge when done and let them set thoroughly before serving.

NOTES:

• If you want want to use almond butter, you can use peanut butter, walnut butter or any other nut butter you’d like.

• The agave syrup can be changed into any other syrup.

• You can have these coconut lemon balls stored in the fridge for 1 week or have them in the freezer for even longer.