Lemony Raspberry Coconut Balls with White Chocolate Drizzle


Tangy Raspberry, Zesty Lemon balls of greatness! I love these because they are light and fruity and perfect in summer on a hot day. But also so god for the winter, with the amazing nutritional benefits of Lemon and Raspberries!

I added a little squizzle of vegan white chocolate on top, to add a creamy element to the tang, which in turn made them irresistible!

So this will make probably about 20 balls, depending on your desired size.

1.5 cups of Frozen Raspberries

1.5 cup of desiccated coconut(ground into a fine coconut meal)

3/4 cup of golden linseed meal

1/4 cup of Lemon Juice(more if desired)

1 cup of dates (soak dates and lemon juice together for about 20 minutes)

zest of 1 lime


Put your soaked dates with lemon juice, raspberries and the lime zest in your high powered blender and blend until smooth.

Make sure all of your dry ingredients is finely ground to a similar consistency. Then combine everything together in your food processor to mix together into a dough.

Make sure you taste as you go to make sure its not too tangy or too sweet for you.

Roll the mixture into little balls and lay on a tray lined with parchment paper and stick in the freezer to set.

Then you can decorate them how ever you like, I decorated mine with Vegan White Chocolate and whella! Yum Yum Yum don’t eat them all at once.



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