Recipe Scene: Healthy Lemon Pie Bites

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.



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


  1. Place all the ingredients except he coconut for rolling in a food processor and blitz until well combined.
  2. 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.
  3. 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.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.