When life hands you lemons…

Definitely Delicious

By TERRI WINDOVER, Connect Weekly


Coconut Lemon Balls

When I make a recipe for the column or my blog that uses a lemon, it means I have to buy an entire bag of lemons because chances are I’ll need two or three for the splash of colour in the photo. Same thing goes for any recipe that uses fruit. It’s all about the colorful strawberries and cherries in the background giving you that pop of colour.

So of course I had a bunch of lemons leftover that I needed to do something with. What with the cost of food rocketing upwards I am not one to waste anything. Our house love sweet snacks so I am always on the hunt for options that are not packed with added sugar, I decided to get my lemon bite experiment on.

And then came the coconut flour. Oh the trendy but amazing coconut flour. If coconut flour intimidates you, don’t let it. Since it’s literally just super ground up coconut, using it in recipes in place of traditional flour adds a ton of fiber without all the carbohydrates of traditional wheat flour.

Now that you’re all hot and bothered about coconut flour, you’ll find yourself wanting to use it in muffins and cookies. But be careful! This stuff soaks up liquid like Sponge Bob Squarepants, so you’ll need to use more liquid than you’re used to. It’s not a cup for cup substitute for traditional flour. Seriously it sucks up moisture faster than my dog inhales his dinner which means that you have to be very careful with the batter. In all my coconut flour recipes I advise mixing the wet ingredients into the flour gradually. By gradually I mean little by little, stirring briefly after each addition. Don’t go crazy with the wooden spoon either – over stirring gives the flour more of a chance to bind with the wet stuff so you’ll end up with a clumpy batter, and that’s no fun for anyone.


  • 8 Medjool dates, pitted
  • ½ cup unsweetened applesauce
  • Zest and juice of 1 large lemon
  • ½ tsp vanilla extract
  • ½ cup coconut flour
  • 1 scoop (30g) vanilla protein powder
  • Pinch of salt
  • 1-2 tbsp almond milk, if needed

*Unsweetened shredded coconut, for rolling or crushed almonds


  1. Place dates, applesauce, lemon juice, lemon zest, and vanilla in a food processor. Process until dates look nearly pureed and mixture is very-well combined.
  2. Add coconut flour, protein powder, and salt. Process until mixture forms a smooth ball of “dough.” (If mixture looks too dry, add almond milk.)
  3. Roll into 12 balls.
  4. Place about ½ cup coconut in a small bowl and roll balls in coconut, if desired. Store in an air-tight container in the refrigerator.

These bites actually taste like lemon cake. Like, cake…I swear.

Don’t believe me? My daughter in law tried one and screamed: “HOLY SHINTO” and then said “mm-mmm” so many times in a row that I thought something was wrong with her. I guess you’ll just have to go make them and get back to me. Follow me at www.terri-windover.com for more free recipes and fitness tips.

– Connect Weekly –