Gluten, nut and dairy free lemon coconut balls
Sweet lemon and coconut balls that taste just like traditional lemon slice, made allergy-friendly and vegan
Equipment
- Food processor (or Bamix stick blender and processor attachment or rolling pin) to crush biscuits
- large mixing bowl
- Small grater for lemon rind
- Citrus juicer
- Small saucepan or small microwave proof bowl to melt non-dairy spread
- mixing spoon
- teaspoon
Ingredients
- 205 g (2 cups/7oz) milk, egg, nut and gluten free cookies, finely crushed
- 90 g (1 cup) desiccated coconut
- finely grated rind of 1 lemon
- 160 g sweetened condensed coconut milk (or other non-dairy condensed milk)
- 2 Tablespoons dairy free spread (eg Nuttelex)
- 1 Tablespoon lemon juice
Instructions
- Crush the biscuits to make a fine crumb. You can do this in a food processor, or when I don't feel like washing the whole processor I like to use my Bamix stick blender and the processor attachment. If you don't have either, just put the biscuits in a bag and crush with a rolling pan.
- Combine the dry ingredients - the crushed biscuits and the desiccated coconut - in a large mixing bowl using a wooden spoon. Add the grated lemon rind and mix well.
- Melt the non dairy spread in a small saucepan (or heat for 30second on medium heat in the microwave).
- Make a well in the dry ingredients and add the wet ingredients - the condensed coconut milk, lemon juice and melted dairy free spread. Mix these ingredients until well-combined. The mixture should form a ball.
- Place the mixture in the fridge for around 10 minutes to cool slightly.
- Remove mixture from fridge. Take a heaped teaspoon of mixture and roll into a ball with your hands. Roll the lemon ball in the extra desiccated coconut to coat and set aside. Repeat with remaining mixture.
- Chill the lemon coconut balls in the fridge for at least an hour before serving.
Notes
This recipe makes about 24 lemon and coconut balls. Store prepared balls in the fridge in an air tight for up to a week. They can also be frozen and enjoyed later.