AuthorLe-ThermiqueCategoryDessertsDifficultyIntermediate- Add in all the ingredients into mixing jar to blend.
Settings: 10 Seconds / Speed: 9
- Scrape down the mixing jar and continue blend.
Settings: 5 Seconds / Speed: 7
- Scrape down the mixing jar using spatula.
- Transfer the batter into bowl and place in the fridge for at least one hour. This will allow the mixture to firm up prior to rolling.
- Roll the mixture into 16 balls.
- Place the reserved coconut in a bowl. Roll each lemon bliss ball in the coconut to coat.
- Refrigerate the bliss balls until required.
Notes
- When removing the lemon rind use a sharp paring knife to remove the zest only. The white pith under the lemon rind is very bitter. Avoid adding pith to the bliss balls or they will become bitter.
- The mixture will appear quite soft and moist at room temperature. To make rolling the balls easier refrigerate them for an hour. Once chilled the bliss balls will be much easier to roll and coat in coconut.
- Store the Lemon Bliss Balls in the fridge for 1-2 weeks. These are best eaten straight from the fridge as when they warm up they will soften.
- The yellow lemon juicer pictured in the step by step images is awesome. It gets every last drop out and is super easy to use and clean.
Serving Size balls
Servings 16
- Amount Per Serving
- Calories 149
- % Daily Value *
- Total Fat 11.7g18%
- Saturated Fat 5.3g27%
- Cholesterol 0mg
- Sodium 6mg1%
- Potassium 146mg5%
- Total Carbohydrate 10.4g4%
- Dietary Fiber 1.4g6%
- Sugars 4.4g
- Protein 2.8g6%
- Calcium 1%
- Iron 8%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Add in all the ingredients into mixing jar to blend.
Settings: 10 Seconds / Speed: 9
- Scrape down the mixing jar and continue blend.
Settings: 5 Seconds / Speed: 7
- Scrape down the mixing jar using spatula.
- Transfer the batter into bowl and place in the fridge for at least one hour. This will allow the mixture to firm up prior to rolling.
- Roll the mixture into 16 balls.
- Place the reserved coconut in a bowl. Roll each lemon bliss ball in the coconut to coat.
- Refrigerate the bliss balls until required.
Notes
- When removing the lemon rind use a sharp paring knife to remove the zest only. The white pith under the lemon rind is very bitter. Avoid adding pith to the bliss balls or they will become bitter.
- The mixture will appear quite soft and moist at room temperature. To make rolling the balls easier refrigerate them for an hour. Once chilled the bliss balls will be much easier to roll and coat in coconut.
- Store the Lemon Bliss Balls in the fridge for 1-2 weeks. These are best eaten straight from the fridge as when they warm up they will soften.
- The yellow lemon juicer pictured in the step by step images is awesome. It gets every last drop out and is super easy to use and clean.