It would be ill-mannered of me to start this post without first apologising for my serious illustration of MIA over the past few months. It’s a crappy excuse I know, but life’s demands have been getting the better of me. Life before full time Uni, work commitments and several ongoing projects allowed for much more time in the kitchen, but I’ve been feeling very guilty lately so I’m going to make a huuuuuge effort to post more regularly from now on!
What better way to butter you up than with a pretty little sweet treat?
My website is definitely calling out for more quick and tasty on-the-go snack recipes, so I thought I’d go down the ‘bliss balls’ road, only these ones don’t contain dates and are almost fructose free. The coconut and almond give these balls a velvety creaminess, which is lovely with the tartness of the lemon and raspberry. They’re perfect to munch on in between meals, with a cuppa, or when those after-dinner sweet cravings strike!
Lemon & Raspberry Oat Balls
Makes approx. 10 balls
- 1 cup oat flour (made from approx. 100g rolled oats – see method)
- 1/2 cup almond meal/flour
- 1/2 cup unsweetened desiccated coconut plus extra, to roll.
- 1/8 cup melted coconut oil
- 1 cup thawed frozen raspberries
- zest of 1 lemon
- 2 tbs rice malt syrup
- 2 tsp vanilla extract
- 1/2 tsp salt
- In a high-power processor, process the rolled oats until a fine flour forms. Around 100g oats should yield 1 cup of oat flour.
- Add the remaining ingredients and pulse until the mixture is smooth and well combined. It should be very soft (they set quite hard in the fridge), but not dry or wet. Add more oat flour/coconut oil if necessary.
- Roll into balls using your hands, then roll in desiccated coconut, cacao or crushed macadamias. I rolled some of mine in crushed goji berries and bee pollen, but the plain coconut ones are my fave! Allow to set in the fridge for at least an hour before eating.
- Store in an airtight container in the fridge for up to a week.