Deliciously light, perfectly sweet and healthy - these cute little vegan & gluten free balls have a lot going for them!
Raw lemon coconut orbs - quick and easy to make
There is just so much to say about these happy chappies. Perhaps the best is that, although they taste sweet, they are also low GI thanks to the lack of refined ingredients. So, our body spends more time breaking these down for digestion resulting in a slow release of energy. When compared with the instant, damaging, sugar highs and crashes we get from biscuits, lollies and milk chocolate, that's definitely something to be happy about.
Needless to say, I like these a lot and have made them quite a few times now. I originally used the recipe from Addicted to Veggies and I've tweaked it a little bit.
Coconut flour & preservative free desiccated coconut can be purchased in health food stores and online. Honest to Goodness has reasonable prices. Rice malt syrup can also be found in health food stores or the health food section of the supermarket.
If you have concerns about the health value of coconut, more information can be found at the Healthy Food Affair blog.
Ingredients 3/4 cup almond meal
3/4 cup shredded desiccated coconut, no preservative
3 1/2 Tbs coconut flour
1 pinch of sea salt
3 Tbs Pure Harvest Rice Malt Syrup
1 tsp natural vanilla extract, alcohol free
2 Tbs lemon juice
1 Tbs lemon zest
2 Tbs melted coconut oil
Line a tray or container with non-stick baking paper
Combine all dry ingredients in a medium bowl and make a well in the centre. In a small bowl mix the rice malt syrup, vanilla, lemon juice, zest and melted coconut oil.
Pour the wet ingredients into the centre well of the dry ingredients and use a wooden spoon to stir until uniform.
Use a cup shaped utensil, such as a measuring tablespoon, to scoop out equal portions. Lightly mold into orbs and place on baking paper. Refrigerate to set the coconut oil (about 30-60 minutes in cold weather).
Serve with a hot drink or as an afternoon snack. I enjoy them with tea instead of biscuits. Store, refrigerated, in a sealed container for 1 week or freeze for several months.