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Photography: Steve Brown and Rob PalmerRecipes and images extracted from The Busy Mum’s Guide to Weight Loss by Rhian Allen – available now.
Lemon and coconut bliss balls recipe
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Serves: 15
Ingredients
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What to do
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Place 2 cups of the desiccated coconut in a food processor, add the almonds, honey, coconut oil, lemon juice and lemon zest and blend for 1 minute. Place the mixture in the fridge for 30 minutes to firm up.
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Form the chilled mixture into 15 small balls and roll them in the remaining desiccated coconut. Place on a tray lined with baking paper and chill in the fridge for 30 minutes or until firm. Store in an airtight container in the fridge for a week or freeze for up to a month. One bliss ball is one serve.
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