Raw Vegan Lemon Meltaway Balls

Raw Vegan Lemon Meltaway Balls | The Healthy Family and Home

Oh do I have a surprise for all you lemon fans out there!  I’ve got these cute little Raw Vegan Lemon Meltaway Balls for you full of all the tangy lemon tartness that you love.

And…they have options too!

You can eat them plain, roll them in shredded organic coconut, roll them in almond flour, powdered sugar (not raw) or even put them in the dehydrator and they will be slightly hard on the outside and soft on the inside and be more like a lemon cookie.

I’ve made them both ways and can’t decide which way I like best.  Probably without using the dehydrator but only because I don’t have to wait to eat them.

You basically just put everything in the food processor, roll them into a ball shape and they are ready to eat  in a matter of minutes.

These little guys are flourless, grain-free and gluten-free too!

Here is the ingredient list for a store-bought boxed Lemon Bar dessert:


Betty Crocker Lemon Sunkist Bars

Ingredients:  Sugar, Flour Bleached Enriched (Wheat Flour, Niacin, Vitamin B3, Iron, Thiamine, Mononitrate Vitamix B1, Riboflavin Vitamin B2, Folic Acid, Vitamin B9, Soybeans Oil, Partially Hydrogenated and/or Cottonseed Oil, Corn Starch, Corn Starch Modified, Corn Solids Dried, Baking Soda, Whey, Natural & Artificial Colors Added, BHT to Preserve Freshness (source)

FoodFacts.com Rating:  “F”


It’s full of refined, highly processed sugar and GMO’s (soybeans oil, corn starch, corn starch modified, corn solids dried) and contains dairy and preservatives (BHT).

The homemade versions aren’t any much better and are also full of processed sugar and dairy:


Traditional Homemade Lemon Bar Dessert

Ingredients:  2 sticks of butter, 2 cups of white flour, 1/2 cup powdered sugar, 4 eggs, and 2 cups of white, refined sugar


That’s 2 sticks of butter and 2 1/2 cups of sugar!  And they are not even raw, vegan or gluten-free.

This healthier and clean version is raw, vegan, gluten-free, dairy-free, paleo and has no refined sugar.

Want more clean eating balls and truffles recipes?  Check out my Pistachio and Sesame Truffles, Cacao Nib Superfood TrufflesCrunchy Raw Protein Balls or my Clean Eating eCookbook with an entire chapter of 20 truffles and balls recipe you will love!



Feel Good About What You Eat | The Healthy Family and Home
5 Fast Facts About Lemons:*

  • extremely alkaline to the body
  • excellent blood purifier
  • good for detoxification
  • balances blood sugar levels
  • contains powerful antibacterial properties

5 Fast Facts About Coconut Oil:*

  • super high in lauric acid
  • rich in antioxidants
  • contains natural microbial and antibacterial agents
  • helps to improve metabolism and prevent fatigue
  • can help to improve cholesterol

5 Fast Facts About Almonds (Almond Flour):*

  • regulates cholesterol and blood pressure
  • energy booster
  • loaded with protein, calcium and fiber
  • high in antioxidants
  • can help reduce the risk of heart disease

5 Fast Facts About Coconut Flour:*

  • highest dietary fiber found in any flour at 58% dv
  • 14% coconut oil
  • 19% vegan protein
  • gluten-free
  • helps promote blood sugar health

5 Fast Facts About Himalayan Pink Salt:*

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption


*These statements have not been evaluated by Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease.



Raw Vegan Lemon Meltaway Balls | The Healthy Family and Home


Raw Vegan Lemon Meltaway Balls | The Healthy Family and Home


Raw Vegan Lemon Meltaway Balls | The Healthy Family and Home


Where To Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door:



Tip #1:  If you want to make them more like a cookie in the dehydrator, press them flat in the palm of your hand after rolling them in the ball shape.  Put in the dehydrator at the lowest setting for about an hour.  Make sure you visit Sarafae over at AddictedToVeggies for the dehydrator version.

Tip #2:  Important to know if you use powdered sugar:  I hardly ever use powdered sugar and I didn’t know this until recently, but some powdered sugars may not be vegan and may contain animal bone char (bones from cows). The brand I use, 365 Organic Powdered Sugar does not contain animal bone char (I emailed Whole Foods to confirm this).

Another reason to make sure you use organic powdered sugar is because it normally contains some cornstarch which is very likely to be made from GMO corn unless it’s labeled organic.

There may also be a possibility that the granulated sugar you use could contain animal bone char as well.  Whole Foods sells a “Vegan Cane Sugar” which does not contain animal bone char.  I’ve also read that turbinado sugar is another safe choice.

If this is important to you, check out the brand that you are using to see if it does.

Tip #3:  This recipe will make approximately 12 – 14 smaller-sized balls (like shown in the photo).

Tip #4:  I actually started making them with organic vanilla bean powder, instead of the vanilla extract, which I prefer.  Just keep in mind, the color of the balls will be slightly darker than shown in the photos if you use the vanilla bean powder instead of the vanilla extract and/or if you use a darker sweetener (like maple syrup).


Lemon Meltaway Balls (Raw, Vegan, Gluten-Free, Dairy-Free, Egg-Free Paleo-Friendly, No Refined Sugar)

www.thehealthyfamilyandhome.com The Healthy Family and Home


Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/3 cup organic raw coconut flour
  • 1 - 2 pinch Himalayan pink salt

Wet Ingredients

  • 6 tablespoons organic liquid sweetener (maple syrup, coconut nectar, raw honey, etc)
  • 1/4 cup organic lemon juice
  • 1 tablespoon organic lemon zest
  • 2 teaspoons organic vanilla extract
  • 1/4 cup organic coconut oil (+ 1 tablespoon, melted/liquid)


Step 1 Add all the dry ingredients into a bowl and stir together.

Add all the wet ingredients (EXCEPT the coconut oil) to a small bowl and stir together.

Using an electric mixer, slowly add the wet ingredients (EXCEPT the coconut oil) to the dry ingredients until they are well combined.

While the mixer is on, slowly add the melted/liquid coconut oil and mix until it is blended in.

Take out about a spoonful at a time and roll them in the palms of your hand into a ball shape.

Leave them plain or roll in shredded coconut flakes, raw cane sugar, almond flour, or powdered sugar (not raw).

Put them in the refrigerator to firm for about 15 - 30 minutes.

Keep them in the refrigerator until ready to serve because they will get soft if left out at room temperature as the coconut oil melts.



This recipe will make approximately 12 - 14 small balls.

Recipe lightly adapted from:  http://www.addictedtoveggies.com/2011/10/coconut-lemon-meltaways.html



Creative Commons License
The photographs for "Lemon Meltaway Balls" by The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.


Clean Eating eCookbook | The Healthy Family and Home

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  1. melanie says

    does lemons (juiced ) mean the juice of three lemons and not the pulp or anything? A little confused

    • Karielyn says

      Hi Melanie! I just used the juice from three lemons – no rind, zest or pulp. I used one of those hand-held citrus squeezers and extracted just the juice.

      Thanks for the question and I hope you enjoy them :)

    • Karielyn says

      Hi Melissa! Thanks so much for your kind comments…and let me know how you liked them if you make them 😉

  2. says

    Oh My Gosh, these sound amazing. We love lemon and I’m always looking for healthier versions for sweet treats and this is definitely one I will try. Thank you so much for sharing. This was featured by RecipeNewz on Facebook and I just had to stop by.

    I’m not vegan or even vegetarian but I’m trying to wean my family from white flour and granulated sugars. I will follow you in hopes that I can learn more for healthier eating.

    Thanks so much for sharing,

    • Karielyn says

      Hi Joanne! I’m so glad you found a recipe on my site that you’d like to try! This one is a good choice for a flourless and refined/processed sugar-free treat.

      I love to be able to share healthy and nutrient-dense recipes that people can use no matter what diet plan they are following.

      Just keep doing exactly what you are doing and try to wean out the bad ingredients one at a time and replace them with healthier versions.

      I hope you find some other recipes here to try out and thanks so much for stopping by 😉

  3. Terri Cole says

    If you have a high speed blender, you can make your own powdered sugar by blending raw sugar until very finely ground.

    Also, are there any subs for coconut flour?

    • Karielyn says

      Hi Terri! Thanks for the tip about making your own powdered sugar, I’ve never tried that and it’s good to know for those who don’t have access to organic powdered sugar.

      I haven’t tried this, but I would maybe use 100% almond flour (ex. omit the 1/3 cup of coconut flour and use 1 1/2 cups of almond flour + 1/3 cup of almond flour).

      The next time I make them I will do that, see if it works, and post an update.

      Thanks again for the tip and I hope you like the recipe if you make it 😉

    • Karielyn says

      Hi Rika! I’ve been seeing Virtual Vegan Potlock posts on some blogs in the last couple of days but this is the first time I’ve heard about it.

      I’ll have to get the scoop on it from you :)

  4. Deb says

    Thanks to Christal at Nutrionist in the Kitch, I just found your site! Between you and her I am going to be forced to quit my job and stay home so I can just make your fabulous recipes all day long every day!! :)

    • Karielyn says

      Hi Deb! Oh my gosh I L-O-V-E Christal’s site and yes, she definitely has some yummy recipes!

      Thank you so much for your kind comments, I really appreciate it.

      Make sure you let me know if you try something out 😉

    • Karielyn says

      Hi Jamie! It’s my understanding that the almond flour has a finer texture and the almond meal has a more coarse texture.

      You should be fine if you use the almond meal. The balls would just have a more grainy/coarse texture, but they should taste them same.

      I hope you enjoy the recipe if you give it a try :)

  5. Louisa says

    These are out of this world! I made them yesterday for my family. I can’t remember eating anything this yummy for ages. Thanks so much. It’s a good thing they’re full of nutritious ingredients because my family and I will be eating a lot of them!

    • Karielyn says

      Hi Louisa! I am so happy to know your family enjoyed them!

      I actually made them like 3 times back to back after the first time because they were so good and a guilt-free snack.

      Thank you for taking the time to leave feedback…I really appreciate it 😉

  6. Ellie says

    I am neither vegan nor gluten free, but I am having a barbecue this weekend and a gluten free friend is attending. I saw your lemon balls on Tastespotting, and remembered that I had at some almond meal in my cupboard. I adapted your recipe based on what I had on hand, thusly:

    2 cups almond meal
    ½ stick of butter
    ½ cup of lemon juice (based on the conversion from my bottle of RealLemon)
    2 tablespoons honey
    1 teaspoon vanilla extract
    pinch of salt

    I rolled the balls in powdered sugar and I’m letting them cool in my freezer. I tried the dough and it’s delicious! The texture is not as grainy as you might expect for almond meal. I often make truffles out of crushed oreos and cream cheese, and the texture is similar before they cool down and sit for a while. I just hope my friend Sarah likes them.

    • Karielyn says

      Hi Ellie! I’ve had those oreo/cream cheese truffles back in the day and they were good…always a hit.

      I hope your friend enjoys this gluten-free, vegan lemon version…what a good friend you are to make them for her!

      They’ll be extra sweet with the powdered sugar too.

      Thanks for trying out the recipe and giving us your alterations..they are always good to have 😉

  7. Janette says

    I made these but added vanilla protein powder and 1/2 cup med shredded coconut and 6 individual packets of stevia instead of honey or maple syrup. They were delish with few calories and about 10 grams of protein each! The protein powder had stevia as a sweetener as well so it was perfect. My husband couldn’t keep his hands off!

    • Karielyn says

      Hi Janette! I love the idea to add protein powder…that’s always a good thing to add extra nutrition when you can!

      I did that with my Crunchy Protein Balls but didn’t even think to do it with the Lemon Balls…maybe next time.

      And husband approved recipes…always a winner!

      Thanks for the feedback and sharing your tips…I really appreciate it :)

    • Karielyn says

      Hi Nidaba! I just started venturing into gluten-free flours so I’m not an expert in this area, but here’s my suggestions.

      Since this is a dessert and needs a more bland/neutral flour, the flours that come to mind are coconut flour, oat flour and sunflower seed flour.

      But, coconut flour is very dense and I think if you used 100% coconut flour, it might be too dense and not taste right.

      Sunflower seed flour, I’ve never used before but read it is a good alternative for almond flour. I would thing it would have a neutral flavor to it so it might be good to try.

      Oat flour is pretty neutral too.

      If you use the sunflower seed flour or oat flour, I would just substitute it for the almond flour amount (1 1/2 cups) and still use the little bit of coconut flour that the recipe calls for (1/3 cup).

      And a last suggestion would be to try plain, organic unbleached all-purpose flour and bake them at 225 degrees for 10 -15 minutes for a lemon cookie dessert instead of a raw dessert.

      I hope these suggestions are helpful and that you are able to find one that works…thank you for your question :)

    • Karielyn says

      Hi Rebecca! You picked two of my favorite recipes!

      I love them both..you’ll have to let me know which one is your favorite.

      Thanks for stopping by 😉

  8. Marisa says

    I just finished making them and they are delicious! I made my own almond and coconut flour from almond and coconut shreds. My first thought was that I couldn’t believe how tasty they were with no sugar. Thank you!

    • Karielyn says

      Hi Marisa! I’m so glad to hear you liked them!

      I’ve made my own almond flour before but haven’t tried making coconut flour…that’s a great idea!

      I’ve seen somewhere that you can make coconut flour from the leftover coconut pulp from making homemade coconut milk (which I do), but haven’t tried that yet either. It’s on my “to-do” list.

      Thanks for leaving feedback…I really appreciate it 😉

  9. Me says

    FYI The ingredients you used Maple syrup and coconut flour are not raw ingriedients, so it is deceptive to call this raw.

    • Karielyn says

      Hi “Me”…I can assure you there is no evil, deceptive ploy going on behind this Raw Vegan Lemon Meltaway Ball recipe lol.

      Yes, maple syrup is not raw, but I give sweetener options for both vegan and raw. If you want a 100% raw recipe, use the raw organic honey option.

      And “FYI”, you are mistaken on your other comment. You can most definitely purchase “raw coconut flour” that is made in small batches that is not exposed to high heat. Raw coconut flour is very easy to find and a simple google search could help you on that one.

      I appreciate you being so vigilant about following the rules, but you might want to make sure you are familiar with them before trying to make a point 😉

  10. Lou Ann Mallon says

    For the raw lemon cookies – is there anything else I could use instead of coconut oil??

    • Karielyn says

      Hi Lou Ann! I’ve been thinking and I’m not really sure about the coconut oil. It’s mostly used to “hold” everything together after it solidifies after being in the refrigerator.

      I looked up substitutions for coconut oil and there are some good ideas listed here: http://goneraw.com/forum/what-can-i-use-replace-coconut-oil

      One comment that looked interesting was someone mentioned that even though a person could be allergic to coconut, that the oil is actually different? I’m not sure if that would apply.

      I hope you find an alternative to work and if you do, I love if you’d come back and let me know :)

    • Karielyn says

      Hi Cathy! Sorry for taking so long to reply, I was trying to look up info about substituting coconut butter with coconut oil, but couldn’t find anything specific for this situation.

      I have coconut butter but have only used it a couple of times so am not really an expert on it, but I do use coconut oil ~a lot~.

      The coconut oil in this recipe is used to basically “hold the balls together” after the coconut oil has hardened.

      If the coconut butter can do that then I think you should be ok. But, it would have to be smooth enough to blend in to the recipe, like coconut oil would.

      I’m sorry that I can’t say for sure, but if you try it out I’d love to know how it worked out :)

  11. Mandy says


    I saw in a much earlier post that someone used protein powder on top of the other ingredients. Do you think I could do that in substitution of the coconut flour? Or should I just use another flour altogether if I did not want to use coconut? Thanks!


    • Karielyn says

      Hi Mandy! Yes, I think that would be fine. I would just make sure you use a “vanilla” or “plain” flavor to try to keep it as neutral as possible so the flavor doesn’t overtake the lemon.

      The protein powder I used (Raw Protein from Garden of Life), is plain but it has a somewhat “green” taste to it so it probably wouldn’t work well, but I think a vanilla would be good.

      Also, if you wanted to omit the coconut flour, you could just add extra almond flour or another nut flour. I haven’t tried that but it may work too.

      I hope you enjoy the recipe if you try it out 😉

  12. May says

    Finally got around to making these after ordering coconut and almond flour from Amazon. My only problem is I can’t seem to get to the part of forming them into balls. I keep eating the dough every time I scoop it out of the food processor! Need to make more of them, otherwise my family nor my friends will ever get to try it. YUMMY!

    • Karielyn says

      Hi May! That is so funny…you and I are a lot a like because I do the same exact thing.

      I have actually eaten these and another ball recipe I have straight from the food processor and never even made the balls lol!

      Most of the time I am just making them for myself so it doesn’t really matter, but if I needed to make them for family or friends, I would also need to make a double batch for the same reason.

      Thanks for sharing your story…it really made my day 😉

    • Karielyn says

      Hi Alice! This recipe makes approximately 18 smaller-sized balls (like shown in the photo).

      I just updated the post with this information.

      Thanks for the question and I hope you enjoy them if you decide to make them 😉

  13. Sara Mae says

    I made these for my cousin’s raw vegan Thanks”Living” potluck and they were the hit of the party!! I kept hearing …”Who made the lemon balls??” . I couldn’t find raw coconut flour so I substituted it with raw cashew flour and they still turned out wonderful! Thanks for this recipe!

    • Karielyn says

      Hi Sara Mae! I am so glad to hear that everyone enjoyed them!

      I love your idea of using the cashew flour instead of the coconut flour too…it probably gave them a creamier flavor.

      I really appreciate you taking the time to let me know they were a hit 😉

  14. Briana Mackay says

    I’m hoping to make these today for Christmas, but having a hard time finding raw coconut flour. I have found a few kinds of “coconut flour” at Whole Foods, but no raw. I’m trying one more store today and crossing my fingers. Would coconut flour (not raw) not work, since they aren’t being baked? Thanks!! :)

    • Karielyn says

      Hi Briana! Yes, you could use just regular coconut flour (like from Whole Foods) for these. Someone else also mentioned using cashew flour in place of the coconut flour and said it worked really good.

      If you can’t find cashew flour, just put the cashews in a food processor and process them just enough until they become flour, but not too long because they will turn into cashew butter.

      If neither of those work, just substitute the coconut flour with additional almond flour and that would probably work too.

      Thanks for trying out the recipe and I hope you enjoy them! :)

  15. Kelly says

    I sooooo wated to like these but I felt like I was eating a mouth full of flour…I even added a lot mor coconut oil and honey to get it to stick, but they were still so dry! What did I do wrong??

    • Karielyn says

      Hi there Kelly! Shoot…I’m sorry you weren’t able to enjoy them. Based on your description, I’m trying to troubleshoot what could have happened.

      Coconut flour is ~very~ dense and in trying to make new recipes with it before, I didn’t have the ratios right and almost couldn’t even swallow it because it was so thick.

      So I’m thinking if you had a strong flour flavor and even after adding more coconut oil and honey they were still too dry, that the coconut flour and possibly not enough lemon juice could be the culprit.

      In the recipe, I showed “juice of 3 lemons” because I feel it’s easier than saying “3 tablespoons of lemon juice” because if you are buying groceries and getting lemons for the recipe, how many do you need to make 3 tablespoons – 2? 3? 4 lemons?

      But lemon sizes and the juice they output can vary. I’ve bought extra large lemons and got barely a teaspoon of juice from them. Then I’ve bought little lemons and squeezed almost 2 tablespoons out.

      So I’m thinking the description of “juice of 3 lemons” is probably confusing and the next time I make them, I will actually measure the amount of juice I’m using and update the recipe so it will be accurate.

      If you’d like to try them again, I would try reducing the coconut flour to maybe 2 – 3 tablespoons, use the same amount of almond flour and if they are still too sticky to roll into a ball, just add a little more almond flour until they are firm enough to roll. For the lemon juice, I would use 2 – 3 tablespoons, depending on how tart you like them.

      Thanks for the question and feedback and hope the next time you make them you can enjoy them…they are really good 😉

    • Karielyn says

      Hi there Kelly! I just made another batch, measured the lemon juice and updated the recipe. The amount I used was 1/4 cup (from 3 small lemons) and they were nice and tart. I also reduced the coconut flour a little bit because it does tend to be a little heavy.

      Thanks again for the feedback 😉

  16. lillyrae says

    Hi, Karielyn: made these this morning and they are yummy! I’ve been snacking on them all day. I used cashew flour (I had some left over from cashew milk this week and then made some more tomround out the amount) instead of almond flour and paired it with the coconut flour.

    I had to add a few extra tablespoons of flour-mixture bc I used two lemons and they were super full of juice. A measurement on the lemon juice would be awesome.

    Finally, there’s so much flavor going on w the lemon and coconut (so good) but I thought they could be adapted for limes or even a lemon-ginger version.

    I, also, am guilty of eating the mixture right out of the processor. It’s one of the perks of being the chef!

    • Karielyn says

      Hi there Lillyrae! I’m so glad that you enjoyed them and to know I’m not the only one who eats the mixture right out of the processor! lol

      I love your idea of using cashew flour too.

      I just made another batch, measured the lemon juice and updated the recipe. The amount is used was 1/4 cup and they were nice and tart.

      Thanks again for the feedback and suggestion 😉

    • Karielyn says

      Hi there Stephanie! I’m not sure if 100% coconut flour would work because it is very dense. You could try a neutral flavored nut-free flour like oat flour, sunflower seed flour, maybe brown rice flour? or even regular flour (if you didn’t need them to be gluten-free).

      I haven’t tried any of those but that’s what I would ~try~ as substitutions.

      Thanks for the question and I hope you get one of those to work so you can make them 😉

    • Karielyn says

      Hi there Angelique! I’ve played with the almond flour/coconut flour ratio so many times to try to omit the coconut flour altogether, but haven’t been able to get it to work without it, even though it’s such a small amount.

      But the coconut oil is what would be tricky to omit or substitute since it is really what holds everything together. In melted/liquid form, it mixes in with all the other ingredients, but after the balls are refrigerated, the coconut oil solidifies/hardens and the balls become firm and that’s what binds them. It’s also the reason they can’t really be left out at room temperature because they will get soft and loose their shape.

      I’m sorry, but I really don’t know what else you could use as a binder except maybe some large medjool dates? If you try that, you may want to reduce the liquid sweetener since you will be adding the extra sweetness from the dates.

      Thank you for your question and I hope you are able to find a good substitute so you can enjoy them 😉

  17. Adelina says

    I L.O.V.E lemons! I drink water daily with a few drops of fresh squeezed lemon and I can’t drink water without it now! So, of course, I love anything’s lemon! I have to try out this recipe! Question: I do not have a dehydrator, can I put the cookies in the oven with the lowest setting on for 30 minutes or so? Have you tried this?

    Thanks for letting me know!

    • Karielyn says

      Hi there Adelina! Yes! I do the same thing…lemon water first thing in the morning is so good for you!

      You can actually make them as balls/truffles without using a dehydrator and they are very good (and “raw”) this way.

      I’ve actually never tried them in the oven, but you could try putting them in at the very lowest temperature and keep an eye on them so they don’t burn. There isn’t anything in them that would require higher heat or longer cooking time (like raw eggs) so I would just leave them in until they get to the texture you are looking for. Then only other thing I’d be worried about is the coconut oil…it will get liquid when heated so I’m not sure how they would hold together. I would try just a few in the oven to see what happens instead of putting the entire batch in to test it out.

      Thanks for the question and I hope you enjoy them 😉

  18. Brittani says

    Thank you for this recipe!! I love anything lemon and have wanted a lemon dessert for ages, I haven’t made any because I just didn’t feel right about the processed sugar content. So I was thrilled when I found this recipe. I made them tonight, they were DEVOURED in one night by my husband, me, and our 14 month old had a few. I’m making them again tomorrow. Thanks again!!

    • Karielyn says

      Hi there Brittani! I am so excited to hear your family enjoyed them..especially your little one!

      I love making these kind of desserts because traditional ones would always leave me filling guilty afterwards and these, I can “feel good about what I eat” and not only enjoy the desserts guilt-free but know they contain nutrient-dense ingredients that nourish the body.

      Thanks so much for trying out the recipe and for taking the time to let me know you liked it…I really appreciate it 😉

  19. says


    My son’s birthday is in three weeks and I would like to make this for that day. But I have a lot of things to prepare and I was wondering if I can freeze them?


    • Karielyn says

      Hi there Veronique! These should work fine to prepare ahead and put in the freezer however, I wouldn’t put any toppings on them when you put them in (ex. coconut flakes, powdered sugar, etc).

      They will be completely solid when you take them out (because of the coconut oil) so you will need to let them thaw and that’s when I would add the toppings, if you do.

      I hope the birthday party turns out great and thanks for including the lemon balls in his special day 😉

  20. thanna leah says

    Im confused by the coconut oil part..is the measurement..is it all melted or just the additional 1 tbsp?


    • says

      Hi there! Sorry about that…it’s a total of 1/4 cup + 1 tablespoon of coconut oil and it all should be melted/liquid before adding it in.

      Thanks for the question and I hope you enjoy the recipe :)

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