Servings: 16 balls
Prep time: 15 minutes
Chilling time: 30 minutes
Ingredients
- 180 g (2 cups) quick-cooking rolled oats
- 90 g (1 cup) unsweetened shredded coconut, divided
- 125 ml (½ cup) almond butter
- 80 ml (⅓ cup) maple syrup
- 30 ml (2 tablespoons) fresh lemon juice
- 15 ml (1 tablespoon) finely grated lemon zest
- 5 ml (1 teaspoon) vanilla extract
- 1 ml (¼ teaspoon) salt
Preparation
- Place the rolled oats and 60 g (⅔ cup) of coconut in the bowl of a food processor. Pulse until finely ground.
- Add the almond butter, maple syrup, lemon juice and zest, vanilla, and salt. Mix until the mixture is smooth and begins to hold together.
- If the mixture is too dry, add a little lemon juice, 5 ml (1 teaspoon) at a time. If it’s too wet, add a little more rolled oats.
- Use your hands to shape the mixture into 16 balls.
- Place the remaining coconut on a plate, then roll the balls in it to coat them thoroughly.
- Refrigerate for at least 30 minutes before serving.
- Store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 2 months.
