- 1 ½ cups shredded coconut + extra for covering balls
- 1 ½ cups almond flour
- 1 cup finely ground pecans
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons lemon zest
- 2/3 cup clover honey
- 1 cup slighted melted coconut cream (Let’s Do Organic is recommended)
Grind pecans in food processor. Add pecans and other ingredients to a bowl and mix well. Add mixture to refrigerator or freezer for 10-15 minutes until soft. Take mixture out and roll into teaspoon size balls. Roll in coconut and refrigerate until ready to eat.
The lemon balls sound yummy, but for some reason, I don’t tolerate coconut milk or cream well. Is there something else I could replace it with?
Hi Jan, I don’t have a straight-up trade for the coconut cream since it binds all the ingredients together. You might do better with the No-Bake Chocolate Nut Butter Balls that are in The 30-Minute SIBO Cookbook. If you don’t have a copy of the book, I can always post the recipe.