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I have been on a serious lemon and poppyseed kick, because there is something about this combination that makes my heart swoon. Even if you aren’t a lemon lover, I guarantee you are going to fall in love with this on-the-go snack. They are super simple to prepare, I make a batch on Sunday, and store in my freezer for a grab and go snack throughout the week.

Here is what you are going to need to make these:

  1. Raw cashews soaked overnight
  2. Dates soaked overnight
  3. Raw coconut butter
  4. Coconut flour
  5. Coconut oil
  6. Vanilla extract
  7. Lemon juice
  8. Poppy seeds
  9. Coconut shreds

Simple add all the ingredients (except) the coconut shreds into a food processor and process for 10 seconds. You want the dough to be sticky and easily able to be formed into balls. If they are too wet you can add more coconut flour, if they are too dry you can add more lemon juice or filtered water until you get your desired consistency.

Once you roll them into balls, roll them into coconut shreds, and store in the freezer.

 

Print Recipe

Lemon poppyseed blissballs

Makes 12-14

Ingredients

  • 1 cups raw cashews soaked and rinsed
  • 3 Tbsp raw coconut butter
  • 1/4 cup coconut flour
  • 2 Tbsp Coconut oil
  • 4-5 medjool dates soaked and rinsed
  • 2 tsp vanilla extract
  • 1 lemon juiced
  • 1 tbsp poppyseeds
  • 2 tbsp raw coconut shreds

Instructions

  • Add everything except coconut shreds to food processor.
  • Process for 10 seconds
  • Roll into balls
  • Roll into coconut shreds
  • Store in freezer
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