Lemon coconut bliss balls with no dates are perfect for those who want to make bliss balls but aren’t a fan of dates.  Because for a sweet snack, you can’t beat a bliss ball.  They’re quick to make, contain mostly nutrient dense ingredients, they keep well and they’re also delicious!  For a change from your typical chocolate flavour bliss balls, I created these lemon coconut bliss balls which have a delicious zing to them.   I know there are quite a few people that are not a fan of dates, so these lemon coconut bliss balls have no dates  – which also lets the yummy lemon flavour shine through.  I used less nuts and added coconut and sunflower seeds which make these a bit friendlier on the budget too.

I like to keep a jar of bliss balls in the fridge to grab when I feel like something sweet and I grab a few out to take to work most days.  I’ve made a few different flavours lately that I’ll share with you soon!  But for now, here’s the recipe for the lemon coconut bliss balls (with no dates!).

Lemon Coconut Bliss balls with no dates!

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Lemon Coconut Bliss Balls with no dates

Ingredients

• 1cupcashew nuts
• 1cupsunflower seeds
• 1cupcoconut + extra for rolling
• zest of 1-2 lemons1 makes a less intense flavour
• juice from 1 lemon
• 1tablespoonof honeyyou may like to add a little extra if you prefer sweeter
• 1tablespoonmelted coconut oil

Instructions

1. Place the cashews and sunflower seeds in a blender.  Pulse until they are broken up and a fine texture.  Add the coconut, lemon juice, honey and melted coconut oil and blend again.  You may need to push the mixture down at the sides.
2. Once combined, roll the mixture into balls and coat in coconut.
3. Store in the fridge.

If you’re keen to try out some other bliss ball and sweet recipes, check out my other recipes here.

Now I’m back at work I’ve been on the hunt for yummy but easy ideas for lunches, so I’ve been doing a bit of experimenting in the kitchen and come up with a few new recipes.  This cherry tomato tart is the result of  this.  While I do miss being able to just open the cupboards and create whatever I feel like at the time, it has been quite good to try new things again and get creative in the kitchen.   So when time is short, but you want something tasty, nutritious and delicious, this cherry tomato tart is a winner.    I used the delicious Beekist cherry tomatoes which come in a range of colours as they all taste a little different and have beautiful colours too, from red, maroon and orange.

This would also be great for kids school lunch boxes.

Cherry Tomato Tart

1 medium kumara
2 tablespoons pesto
2 zucchini
100g feta cheese
4 large eggs
1/2 punnet cherry tomatoes, cut in half
Salt and pepper
Chopped Italian parsley for garnish

Slice the kumara into thin slices, around 1/4 cm.  Place in a microwaveable bowl and heat for around 3/4 minutes until slightly soft.  Alternatively you could place them in a pot of boiling water.

In a small dish (mine was 20 x 14cm), line the bottom with the partially cooked kumara. You may need to overlap the kumara to cover the bottom.  Spread the pesto over the kumara.

Thinly slice the zucchini lengthways and lay this on top of the kumara.  Crumble over the feta cheese.  Beat the eggs together in a small bowl and pour over the vegetable mixture.  Top with cherry tomatoes.

Bake for 30-40 minutes at 180 degrees Celcius, until cooked through.  Sprinkle over some fresh herbs once cooked

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