Snack healthy with these homemade Larabar lemon balls! Made with almonds, dates, lemon and coconut, these little bites are tasty, portable and take only 10 minutes to make!
How was your holiday weekend? Did you do anything fun? We had one Memorial Day cookout on the calendar, but it got postponed due to the rainy weather so most of our weekend was pretty low-key. We hung out with friends, grilled out at home (we’re kind of addicted to these spinach and feta turkey burgers so we made them twice over the weekend) and did a bunch of house chores. We cleaned out the garage, planted some flowers, fixed a toilet… oh, the joys of being a homeowner. This weekend was actually our one year home anniversary! It’s pretty cool to think back about all the projects we’ve tackled thus far and all the projects still on our radar. <– Fingers crossed that renovating our master bath and kitchen will happen soon!
Before I get off on a tangent about home projects, let’s talk about these lemon balls shall we?This recipe is actually one I created and shot months ago, but I wasn’t happy with the photos so it got pushed backed for a while. Luckily, Maria and I had a chance to make them again last month and they’re ready for their EBF debut. It seems as though you all love the homemade Larabar recipes I’ve posted so I’m excited to add this lemon coconut version to the mix.
If I’m being honest I’ve never really been a huge fan of lemon-flavored baked goods or treats. I’m more of a chocolate and peanut butter lady, but lemony flavored desserts are growing on me. When you combine lemon with sweet ingredients (like dates) the tangy lemon flavor adds a pop of brightness without being too sour and it’s actually quite refreshing. I’m a fan!
If you’re a lemon-lover you will adore these balls! They take about 10 minutes to whip up and are perfect for snacking throughout the week. I love having a couple before or after a workout or as a mid-afternoon pick-me-up.
- 1 cup almonds, raw or roasted (no salt added)
- 1 cup pitted Medjool dates* (10-12 dates)
- juice from 1 lemon, about 2-3 tablespoons
- zest from 1 lemon
- 1/2 teaspoon vanilla
- 1/2 teaspoon sea salt
- 1/3 cup unsweetened shredded coconut
- Add almonds, dates, lemon juice, zest, vanilla and sea salt into the bowl of a food processor. Pulse until almonds are chopped and a soft “dough” forms, you may need to scrape the sides of the processor a couple times.
- Using your hands, form the dough into balls.
- Put shredded coconut into a small bowl and roll each ball into the coconut until evenly coated.
- Eat immediately and store any extras in the fridge or freezer for later consumption.
by Brittany Mullins
Did you miss some of the other homemade Larabar recipes I posted? Check them out:
Don’t see your favorite Larabar flavor? Leave me a comment with which flavor you’d like me to make next.