Bursting with fresh citrusy flavors, these Lemon Coconut Pistachio Bliss Balls are a dream. Freshly squeezed lemon juice brings a little tartness, and the creamy coconut base is flecked with lemon zest. Keep a batch in the fridge or freezer for whenever you need a nutritious and delicious bite to eat.
Macaroons and Pesach go hand in hand, even though most people don’t seem to like them. I actually do like macaroons, which works out well for me. But I don’t like leaving you out of the fun, so I made a different coconut-based recipe for you to enjoy. Unfortunately, I can’t promise to trade you a bliss ball for a macaroon, since I’ve already been snacking on these for the last 2 weeks.
It all started in January, savoring a spoonful of lemon meringue pie at my cousin’s wedding.
Distant memories instantly surfaced. My favorite doughnut, the lemon-filled ones that no one ever fought me for. The time I ate so many sour slices that my lips stung for days. I walked around with a puckered mouth for longer than I ever thought I would.
Then, my aunt leaned over and told me how much she loves lemon (and peanut butter– can you tell we’re related?), snapping me back to the present.
Thankfully it was peak citrus season and stores were full of sunshine-yellow mountains ripe for the picking. My taste buds have been in heaven for the last several months. Some might even say bliss.
Like these balls.
Bites of pure joy that you can throw together with nothing but a blender/food processor and your own 2 hands. Or someone else’s hands. In fact, you might even get away with using just one hand, while sneaking crumbs of the dough with the other. Not that I know what that’s like or anything…
The fats from the shredded coconut and pistachios help keep these little guys nice and moist. It’s like a tropical party in your mouth with each bite. A lot of people don’t like very strong coconut flavors, but this isn’t overwhelming at all. You get the best of both worlds because of the way its natural sweetness plays off the lemony tartness. For a more intensely incredible flavor combination just toss a date into the mix.
And, although I’m sure anyone you go to the movies with will be thrilled to try a bliss ball you’ve made– if he’s not, then maybe reconsider– I’m actually talking about a Medjool date. Sorry if I got your hopes up, but I haven’t received my matchmaker certification yet.
In the meantime, I can absolutely guarantee that you and these lemon coconut bliss balls are meant to be.
They’re a portable nutrient-dense boost, perfect for snacks. Making them is almost too easy to warrant an explanation. You save a bunch of money when you DIY instead of buying something similar. Not to mention that you can rest assured about the quality of the ingredients. Vegan, gluten-free, dairy-free, refined sugar-free (or completely sugar-free if you omit the date), paleo, Whole30, keto. Regardless the label, these fit the bill.
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram so that I can see your creations!
- 1½ cups unsweetened shredded coconut
- ¾ cups raw shelled pistachios
- juice and zest of 1 lemon
- 1 Medjool date*
- 2 tbsp coconut oil, melted
- ¼ tsp ginger
- pinch sea salt
- Put all ingredients in a food processor or high-powered blender. Process until a sticky dough begins to form, about 5 minutes.
- Roll into 12 balls. If the dough is not sticking together when you press it, then add a teaspoon of water or another date.
- Chill for 1 hour. Store in the fridge for 2 weeks or the freezer for 1 month.