This recipe is lifted from Lola Berry’s The 20/20 Diet Cookbook. Although I’d love to eat cake and biscuits all the time I acknowledge that at times a healthy treat is required. These little bites really fit the bill. They are pretty quick to make and are really nice. I make a batch and put half in the freezer at work for when the shortbread creams are calling me but I feel I should resist. Don’t be tempted to leave the mint out, it adds a really great dimension. My only adjustment is that the recipe calls for the juice of 3 lemons, but I just add one – you still get the lemon taste but the mixture is a little firmer and easier to work with.
Ingredients
180 grams (1 ½ cups) almond meal
45 grams (1/2 cup) desiccated coconut
3 tablespoons maple syrup
Juice and zest of one lemon
½ teaspoon vanilla essence
½ bunch fresh mint
125 mls (1/2 cup) coconut oil, melted
60 grams (1/2 cup) shredded coconut, for rolling
Method
- Place all the ingredients except he coconut for rolling in a food processor and blitz until well combined.
- Place the coconut for rolling on a plate. Dampen your hands and roll the mix into small balls, roll in coconut, then place in the fridge to firm up.
- These will last in the fridge for a week or so, or you can pop them in the freezer and take out a couple as you want them.
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