"These lime, coconut and mint balls are the perfect healthy treat and great in the summer time because they're a little bit tropical and such a yummy, satisfying snack." Lola Berry
- 1½ cups almond meal
- ½ cup desiccated coconut
- 3 tbsp maple syrup
- juice and zest of 1 lime
- ½ bunch of fresh mint leaves, stalks removed and finely chopped
- seeds of one vanilla pod or ½ tsp powdered vanilla
- ½ cup coconut oil, melted
- pinch of Himalayan salt
- 1 cup desiccated coconut for rolling
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 20 minutes
It’s such a walk in the park to make these. Pop all your ingredients into a blender, and when it’s all mixed together, spoon the mixture out and roll into little balls with slightly damp hands. Now roll around in the shredded coconut and pop them in the fridge for about 20 minutes to firm up before you eat them.
• Store in the fridge and you’ve got the perfect tangy treat. They keep for ages in the freezer too.
Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby.
Recipe by Lola Berry.