Lemon and coconut balls with stevia
by Casey Lorraine Thomas
(Perth, Western Australia)
Lemon and coconut balls with stevia
Ingredients:
* 1 avocado
* Juice of 1 lemon
* Zest of half a lemon
* 4 tablespoons of coconut flour (or desiccated coconut might would probably work well but I haven’t tried this personally)
* Vanilla stevia to taste
* Pinch of sea salt
Directions:
Place the avocado, lemon juice, zest and stevia in a food processor fitted with the “S” blade. Process until well combined. Taste the mixture now to check the sweetness and add more stevia as desired. You still need to add the coconut flour so you want the mixture to be slightly sweeter than you want the end result to be.
Add the sea salt and coconut flour to the food processor and process until the mixture sticks together. Taste and add more stevia if desired.
If the mixture doesn’t stick, you can add a little bit of water (try a tablespoon at a time) and then process again until the mixture sticks but isn’t runny.
If it’s too runny, add a bit more coconut flour to thicken the mixture up. The right measurements are very much dependent on how big your avocado and lemon are so you might need to adjust yours a little bit.
Form the mixture into small balls and place in a container for freezing or refrigerating (you can make yours perfect balls but mine are always a bit whacky like me). You can coat the balls in desiccated coconut or coconut flour if you like. I made mine without as I loved the green colour!
I loved these balls after about an hour in the freezer as the outside was very firm and the middle still soft so it reminded me of a truffle! You could freeze them right the way through or you could put them straight into the fridge. They hold together well either way.
Recipe courtesy of Casey at CaseyLorraine.com.
