Winter is the perfect time to make these tasty little coconut lime balls. Citrus season is fully upon us and it’s time you take advantage of citrus season. This recipe calls for 3 limes, zested and juiced, so find someone who has a lime tree and get to making these babies.
Lucky for me, my mom and dad have a lime tree and my nanny has a lemon tree (which I’ve posted tons of lemon recipes thanks to her tree). I love free food, especially when it’s homegrown. I realize that the limes in the above photo look like small lemons, but my mom’s limes were just very ripe, making them a yellow color. They still taste and smell like limes. They were just extra juicy! They would have been perfect for magaritas or a gin fizz, but I went with a healthy alternative.
These ingredients are so simple and as a result I usually always have them on hand. Just place everything in your beloved food processor (though I hate cleaning that thing every week) and pulse away. Let it go until it comes together to form somewhat of a ball, like above. The mixture is pretty sticky but it’s not too bad to work with.
I always use a 1 tablespoon measuring spoon to scoop out equal sized balls. Then I roll each tablespoon blob into a ball and place it on a wax paper lined baking sheet. After that all you need to do is roll them in some shredded coconut, place back on the cookie sheet, and freeze for a few hours. I then remove them from the baking sheet and place them in a plastic baggy for the week.
These make such a delicious mid-morning snack. I usually eat 2 around 10-10:30 and David eats 3 for his snack. They don’t last long in our house at all. If you like lime flavored sweets then you’re going to love these. They remind me of warm summer months and make me look forward to the future and to my mid-morning snack.
I hope you enjoy these tasty sweet but tart healthy delicious treats!
- 3/4 cup almonds
- 1/4 cup cashews
- 1 1/4 cup dates, pitted
- 3 limes, zested and juiced
- pinch of salt
- 1/3 cup coconut shreds
- In a food processor; pulse almonds and cashews until ground into small pieces.
- Add in dates, lime zest, juice, and salt. Process until all ingredients come together and form a ball. Measure out 1 tablespoon balls onto a wax paper lined baking sheet.
- In a small bowl; dump in coconut shreds. Roll each lime ball into the coconut until fully covered. Line back on the baking sheet and freeze for a few hours. Remove balls from freezer before eating.