3 Ingredient No Bake Lemon Balls
These no bake lemon balls take just a few minutes to prepare. They are just 3 ingredients and don't require any wheat flour, eggs, refined sugar, dairy, butter or oil. They make a healthier snack or dessert.
Ingredients
- 2 cups (198g) superfine blanched almond flour, see note before starting
- 2 tbsp (30ml) lemon juice + 1/2 tsp zest
- 3-4 tbsp (45-60ml) honey, or more as needed to taste, see note
Instructions
- Line a small baking sheet with parchment paper. Set aside.
- Add almond flour, lemon juice, zest and honey to a food processor. I recommend starting with 3 tbsp of honey and then adding more if needed. Mix until everything is evenly combined and the mixture starts to clump together. If you pinch it, it should stick together. If the dough seems too wet or sticky, add a little more almond flour. If it's too dry, add a little more honey. You can also add a little more honey to taste but keep in mind that the dough will be stickier if you add more honey. If you want a stronger lemon flavor, add more zest rather than adding more lemon juice. Adding more lemon juice will affect the texture of the dough and make it too wet. Zest also provides a more concentrated lemon flavor than lemon juice.
- After the dough is workable, use a 1 tbsp cookie scoop to scoop the dough and roll into smooth balls. Place the balls on a parchment-lined baking sheet. If desired, you can coat the balls in some unsweetened finely shredded coconut, but this is optional. See note for more details if you want to add optional coating.
- Place the balls into the fridge for about 30-60 minutes to help them set more firm. They are then ready to eat. Store any uneaten balls in an airtight container in the fridge or freezer.
Notes
- Almond flour note: It is best to measure the almond flour with a scale. If you are measuring the almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe. I used Kirkland superfine almond flour.*
- Optional coconut coating: These lemon balls taste great just as they are but they do look a little plain so I added an optional coconut coating for garnish. If you want to add unsweetened shredded coconut like I did, it's best to use a very finely shredded coconut (no thicker than string) and you will need to press the coconut onto the balls. It also helps if you use a little extra honey in the dough so that the dough is slightly more sticky. I added 4 tbsp of finely shredded coconut to a small bowl for coating. I also added a little bit of lemon zest. I used Let's Do Organic Unsweetened Shredded Coconut.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- You can substitute maple syrup instead of coconut but I find that the dough is a little too wet when using maple syrup. Honey is sweeter and thicker than maple syrup so you can use less of it and it won't make the dough as wet.
Serving: 1ball, Calories: 64kcal, Carbohydrates: 3g, Protein: 2g, Fat: 5g, Saturated Fat: 0.3g, Sodium: 0.1mg, Fiber: 1g, Sugar: 2g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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