Lemon Sorbet Energy Balls
I originally came up with these lemon sorbet energy balls while browsing the internet for baby-led weaning suitable snacks. The ones I found on www.babyledfeeding.com. I didn’t like the fact that they contain maple syrup as sweetener because I intend to feed L’Mdaddy natural stuff. Hoping she’ll learn what lemon really tastes like before she’s out and about in the world putting maple syrup on top and inside everything.
What do I say? She loved it right from the start. But then again what’s there not to love. These little lemon sorbet goodnesses contain:
- fresh lemon
- coconut
- sunflower seeds
When you eat them straight from the freezer, they taste like lemon sorbet that melts in your mouth. I absolutely love them!
This Lemon Sorbet Energy Balls recipe requires very little equipment:
- Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
- Food processor such as KitchenAid KFP0718CU 7-Cup Food Processor (affiliate link)
- Ice cream spoon such as Ice Cream Scoops
- My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link) or
- Freezer-friendly bags such as Glad Food Storage and Freezer 2 in 1 Zipper Bags (affiliate link)
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Lemon Sorbet Energy Balls
Ingredients
- 1 cup sunflower seeds
- 1 lemon zest
- 1 juice of lemon
- 1 cup oats
- ¾ cup shredded coconuts
- 5 tbsp melted coconut oil
- ½ tsp turmeric
Instructions
- Place all the ingredients into a food processor and process until really fine and coming together like a dough. If it is a little dry, add some water, just one tablespoon at a time.
- Take the mixture out, form into a ball and make approx. 12 balls (I use an ice cream spoon for this). Freeze* or place in the fridge for a couple of hours.
- Store in the fridge in an airtight container for 5–7 days.
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