Now that spring is (kind of) here, I'm craving light and fresh flavors. I always keep bliss balls on-hand for snacking, so I decided to add a little lemon to the recipe to freshen up the flavor. They're easy on the eyes, too.
These little nuggets pack a mighty punch. They're great before or after a workout, as an afternoon snack, or added on top of a smoothie bowl. It's hard to stop at one...
Lemons aid in digestion and are a great source of Vitamin C.
Turmeric contains curcumin which has powerful anti-inflammatory properties and is a strong antioxidant. It also adds a vibrant, yellow hue to these bliss balls. Curcumin is fat soluble, so the addition of coconut shreds and coconut butter helps with the absorption of this compound.
Chia seeds are a great source of omega-3 fatty acids and provide fiber, iron, plant-based protein, and calcium.
Let's get to it!
Lemon-Turmeric Bliss Balls
Makes about 12 balls
- 3-4 medjool dates, pitted and chopped
- 1 cup coconut shreds
- 1/4 cup melted coconut oil
- 1 tablespoon coconut butter
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1 teaspoon ground turmeric
- 1/2 cup almonds
- 1/2 cup cashews
- 1/4 cup pumpkin seeds
- 1 tablespoon chia seeds
HOW TO MAKE
- Add all ingredients to a food processor and blend until combined. It should resemble a wet dough.
- Form the dough into balls - feel free to switch up the sizes for different hunger levels! You can use a tablespoon measuring cup or small ice cream scooper if you want more uniform balls.
- Place in an air-tight container in a single layer to prevent sticking and pop them in the refrigerator.
These are great on their own or you can top them with nut butter or coconut yogurt. They're low in sugar and packed with good fats - so satisfying!
With love and light xx