Vegan coconut and lemon balls

Vegan coconut and lemon balls with desiccated coconut, lemon, coconut milk, maple syrup and almonds – a fresh, creamy snack with no refined sugar.

At a glance

• Serves 8
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 160 kcal per serving
• Protein: 3 g
• Fat: 15 g
• Carbs: 6 g

Ingredients

• 150g desiccated coconut
• 1 unwaxed lemon
• 4 tbsp coconut milk
• 2 tbsp maple syrup
• 50g almonds

Method

You’ll need: grater

1. Wash the lemon thoroughly and finely grate the zest. Squeeze out a little juice if needed.
2. Mix the desiccated coconut with the coconut milk until you have a slightly moist mixture you can shape.
3. Stir in the maple syrup and lemon zest. If you like it a bit fresher, add a little lemon juice.
4. Chill the mixture briefly so it firms up. Then shape it into small balls and press an almond into the middle of each one.
5. Finally, roll the balls in desiccated coconut so they are nicely and evenly coated.
6. Serve the coconut and lemon balls well chilled.

Good to know

These little balls are quick to make and taste pleasantly fresh. Sweet, creamy and with a delicate citrus note – just right for a small break in your day.

Swaps

Maple syrup → date paste (more fibre) | almond → cashew (a little more magnesium) | coconut milk → creamy almond butter with a little water (more vitamin E) | lemon → lime (similarly fresh, contains vitamin C)

Allergens

Contains tree nuts (almonds); suitable for children in small pieces that are easy to chew, and fine during pregnancy with fresh, carefully prepared ingredients.

Dairy-free recipes