These zingy little raw treats were a bit of an late eveing experiment coming into the fabulous time of year that is the Easter long weekend.
When else do you get 4 glorious days dedicated to soaking up the last of the fading summer sun, enjoying precious time with loved ones or packing up the car for a bit of an escape. I love Easter for that reason – it’s relaxing and has no expectations. You can just be. As for me, I’m off to the Blue Mountains for a day or two of hikes, views and fresh air. Bliss! I created these Raw Lemon Balls as I wanted a tasty, healthy snack to chuck in the backpack and munch on throughout the day. The sharpness of the lemon combined with the sweetness of the dates also makes these guys the perfect alternative to all the store-bought chocolate that will no doubt be laying around this Easter.
If you’re going to go down the chocolate road (and let’s be honest, it’s Easter and we’re all probably going to) stock up on the rich, dark 70% cacao kind, rather than the standard stuff. I love Pana Chocolate, it’s raw, organic and handmade in Melbourne!
Happy Easter y’all.
- 1 cup chopped and pitted medjool dates
- 1 cup sesame seeds
- 1 cup roughly chopped walnuts
- 1/4 cup lemon juice
- Big handful dried shredded coconut to coat balls
How to go about it
Chuck all ingredients except the coconut into a food processor and blend until smooth. If you’ve got a small processor (like me!), add a little at a time so the liquid doesn’t get stuck to the bottom and it all blends evenly.
Roll the mixture into balls and coat in coconut. Transfer to the fridge or freezer to chill before eating. Makes about 12 delicious lemony balls.