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Lemon-Lime Coconut Bursts

Makes 24 small balls.

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    Lemon-Lime Coconut Bursts

    With the goodness of heart-healthy nuts and nutrient-dense dates, these are what you want to reach for to fuel up after a workout or after-school game, an intense (long) meeting, or when you’re just plain “hangry.” The sweet citrus flavour refreshes and puts a smile on your face.

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    Make ahead

    Prepare balls, but don’t coat with coconut. Freeze in single layer on a tray until firm, then wrap in freezer container. Defrost, then coat with coconut.

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    Lemon-Lime Coconut Bursts

    Ingredients

    • 3/4 cup (180 mL) toasted almonds
    • 1/3 cup (80 mL) toasted walnuts
    • 2 lemons
    • 1 lime
    • 10 oz (280 g) pitted Medjool dates, coarsely chopped
    • 1/2 tsp (2 mL) sea salt
    • 1/2 cup (125 mL) shredded unsweetened coconut

    Nutrition

    Per serving:

    • calories75
    • protein1g
    • fat4g
      • saturated fat1g
      • trans fat0g
    • carbohydrates11g
      • sugars8g
      • fibre2g
    • sodium50mg

    Directions

    01

    Place nuts in food processor and pulse to finely chop. Using microplane, grate in peel from lemons and lime, then squeeze in juice. Add dates and salt. Whirl until mixture just starts to clump togetheru2014mixture should be chunky, not a smooth paste.

    02

    Roll into 24 small balls or 12 large balls. Coat with coconut. Store in single layer, in airtight container, and refrigerate for up to 1 week.

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