For the fourth ball of Christmas I’d like to offer you….lemon melt-away balls!
This recipe is based off of a recipe I found when brainstorming ideas for the 12 balls of Christmas. I’ve tweeked it a bit to suite me taste a little more – a tad less lemon and a bit more sweetness as well as created a nut free alternative! I actually prefer the nut-free version better. I think it is because it reminds me of a cookie my mom always makes at Christmas that made with oats and is coated in icing sugar! Adjust the lemon juice to suit your taste preference too. Sizes and tartness of lemons can vary quite a bit.
The basic ingredients in a traditional lemon bar dessert can include up to: 2 sticks of butter, 2 cups of flour, 1/2 cup of powdered sugar, 4 eggs, and 2 cups of processed sugar! Whoa nelly!
- 1 1/2 cup almond flour or oats processed until fine (GF if necessary)
- 1/3 cup coconut flour
- Dash of pink himalayan salt or regular
- 2-3 tablespoons maple syrup or honey
- 2 lemons (fresh squeezed juice)
- 2 teaspoons vanilla extract
- 1/4 cup coconut oil (melted/liquid)
- Put all ingredients into a food processor and process until well combined. Process oats into a flour first if using.
- Take out about a spoonful at a time and roll them in the palms of your hand into a ball shape.
- Leave them plain or roll in shredded coconut flakes or powdered sugar.
- Put them in the refrigerator to firm for about 10 – 15 minutes.
- Keep them in the refrigerator until ready to serve because they will get soft if left out at room temperature as the coconut oil melts.