Lemon-Coconut Date Balls
Description
Last Thursday after yoga class, my friend Martha said she had something for me. As we walked out the door, she pulled from her pocket a little baggie holding a single, coconut-dusted ball, which she handed to me, and which I ate immediately.
Ingreadient :
- Zest of 2 lemons
- 1/3 cup unsweetened shredded coconut
- 3/4 tsp sea salt
- 1 tablespoon fresh lemon juice
- 2 cups dates, pitted (about 28, soft ones are best)
- 1/2 tsp ground ginger or a small knob of fresh ginger
- 1 whole vanilla bean, minced or 1 teaspoon vanilla extract
- 2 tablespoons coconut butter, see notes above
Direction :
- Combine the lemon zest, coconut flakes, and sea salt in a shallow bowl and set aside.
- Combine the remaining ingredients in a food processor, and pulse to process until a “ball” forms. If the mixture is still too dry, add 1 tsp of water at a time until it does form a ball.
- Roll the mixture into approximately 25 to 30 small balls—I use a #100 scoop for this—then roll through the lemon zest mixture to coat. Place on a plate, and transfer to the freezer for 5 minutes to harden. Then transfer to an airtight container for storage in the refrigerator or freezer—I store in the freezer in a quart container.
