I have so many lemons, I thought it would be nice to use them in a bliss ball. I’ve tried a lemon cheesecake version from a packet and I didn’t really like it.
I like a very lemony flavour so I used the zest as well as the juice. I used sunflower seeds as they have a delicate flavour which doesn’t overpower the lemon.
They’re so easy to make and extremely moreish. I found it really hard not to keep eating them after I’d made them.
It’s lovely to have a sweet treat now and then. These are perfect because they’re full of the good stuff and just sweet enough to satisfy your sweet tooth in just 1 bite; or maybe 3 or 4!
This recipe made 21 pieces. They’re perfect for a quick snack and for the lunchboxes. They store best in the fridge but can be frozen.
1.5 cup dates, soaked in boiling water for at least 30 minutes
Zest and juice of 2 lemons
1/4 cup organic chia seeds
1/4 cup organic sunflower seeds
1/4 cup dessicated coconut for rolling
Soak the dates in boiling water
Blitz the sunflower seeds in a food processor until they’re nearly ground. You want a coarse mixture to give some bite. Transfer the seeds to a bowl.
Grate the zest of the lemons. Be careful not to get the pith (the soft white bit just covering the fruit). Juice the lemons and remove the pips
Pour the coconut onto a plate or bowl
Drain the dates, reserving a few tablespoons of water
Blend them in the food processor until smooth. You might need to add a little of the reserved water as you blend them
Add the sunflower seeds, chia seeds, lemon juice and zest to the dates. Blend until just mixed and starts to form a ball
Wet your hands and scoop out small amounts of mixture. Roll into balls and coat with coconut
Place them into an airtight container and store in the fridge for a week.
Or just eat them!!