No Bake Chocolate Lemon Dream Balls
No Bake Chocolate Lemon Dream Balls are an easy to make low carb & paleo treat.I am officially addicted and obsessed with these raw, no bake , vegan, chocolaty, lemony, balls.
These can be made paleo or low carb versions depending on sweetener of choice that is used.
Possibly the easiest, and most yummy treat I’ve made yet.
Simple ingredients in these, that you may already have in your kitchen. Best of all, no oven required!
The chocolate lemon balls before freezing.
Decorating chocolate lemon balls with optional garnish.
After freezing 10 minutes.
RECIPE AND DIRECTIONS BELOW:
- 1 ½ cup silvered almonds.
- ¾ cup unsweetened coconut flakes.
- 2 tbsp cocoa powder or cacao powder.
- 3 tbsp coconut oil softened or melted, where to buy this
- 1 1/4 tsp lemon extract ,or can use orange extract
- 1 ½ tsp lemon zest, or can use orange zest
- ½ tsp vanilla extract or ground vanilla bean powder., gluten free organic kind
- 1/8 tsp sea salt * optional.
- Sweetener of choice: 2 ½ tbsp raw honey or for low carb use 2 tbsp erythritol (I used Swerve®) + 25 drops liquid stevia , or for vegan use 2 1/2 Tbsp maple syrup., for paleo
- Garnish: 1 tbsp unsweetened chocolate chips or bar melted * optional, can omit., sweetened to taste with honey or use liquid stevia for low carb
- Place a sheet of parchment paper or wax paper on a baking sheet.
- In a food processor combine: almonds, coconut flakes and cocoa powder. Process until it has a fine grain appearance.
- Add all remaining ingredients, except optional chocolate garnish, to the processor, and process until combined. With a spoon scrape down the sides a couple times, and process until a thick paste forms.
- Use hands to form balls by lightly pressing and turning. Then lightly, without pressing, rolling around in hands.
- Place balls on lined sheet.
- Can drizzle with optional chocolate at this point if desired.
- Place in freezer for 10 minutes to firm a little.
- Remove from freezer and serve.
- Can be stored in a covered container in the fridge.
NUTRITIONAL DATA FOR LOW CARB VERSION (swerve & stevia) includes chocolate garnish:
Serving: 1 ball, Cal: 79, Fat: 7.3 g, Carbs: 2.7 g / Net Carbs: 1.1 g, Fiber: 1.6 g, Sugar alcohols: 1.2 g, Protein: 2 g, Sugars: 0.8
NUTRITIONAL DATA FOR PALEO VERSION (honey) includes chocolate garnish:
serving: 1 ball, Cal: 87, Fat: 7.3 g, Carbs: 5 g / Net Carbs: 3.4 g, Fiber: 1.6 g, Protein: 2 g, Sugars: 3.2 g
Recipes You May Also Enjoy:
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- Chocolate Orange Truffle Bites
-
- Low Carb No Bake Treats
-
- No Bake Frosted Brownie Fudge
-
- No Bake Key Lime Pie Bites
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Judith says
25 January, 2015 at 5:42 pmHi Stacy. I made these with almond extract in place of the lemon juice/zest. They are to die for!! I’m hoping you can help me with the measurement of almonds. Since you measure the almonds and then grind, it is different than just measuring almond meal, which came out a bit dry and I just pressed them into a pan. I could’ve added more CO but didn’t feel like putting the whole thing back in the bowl and melting more. I’m just wondering if you have made these with pre ground meal. If not, I will just reduce the amt by maybe 1/4 cup and add a little more if necessary. Thanks.
Stacey says
27 January, 2015 at 7:24 pmHi Judith, thanks for the helpful feedback and the almond extract idea. Great flavor option! Usually it is pretty close to the same amount if your using almond meal, but if your using almond flour or finely ground almond meal then use a less because that may come out dry. 1/4 a cup less sounds about right.
Marlys says
19 May, 2016 at 1:33 pmWhy do you have to use slivered almonds instead of whole almonds?
Stacey says
19 May, 2016 at 2:47 pmThe slivered almonds are free of the almond skin and grind up smoother than whole almonds.
Judith says
6 January, 2015 at 5:43 pmI just made these and they are awesome!! I have to admit that I was skeptical because of the oiliness when rolling them but after they set, there was no greasy mouth feel. I uses almond meal and would not use almond flour because it is defatted a bit and the texture is too fine….but almond meal rocks in these. Thanks!
Stacey says
10 January, 2015 at 10:33 pmJudith, thank you for trying these and taking the time to give helpful feedback 🙂
~Stacey
Marian says
28 September, 2014 at 2:49 amCan you use almond flour already ground instead of slivered almonds and how much
Thanks Marian
Stacey says
28 September, 2014 at 4:33 amMarian, yes you can use almond flour in the same amount as the slivers.
~Stacey
Krista says
27 September, 2014 at 8:45 pmCould I use almond flour/meal instead of the slivered almonds???
Stacey says
28 September, 2014 at 4:29 amKrista, yes you can use almond meal or flour in the same amount as the slivers. I use the Almond slivers to save money. Almond flour is pricey, unless I can get it on sale.
~Stacey
AJ says
19 October, 2013 at 3:35 pmHello. I have a quick question. I’ve just started cooking with coconut oil. Do you use 3 tbsp solid or liquid coconut oil?
Thank you.
Stacey says
19 October, 2013 at 7:09 pmHello AJ, melted in liquid form would be the easiest form to mix into this recipe. So if your oil is solid, then heat it, on medium low, in a sauce pan until just melted. I thought I included that info, but must have left it out. Thank you for bringing that to my attention. I will update that right away.
Sincerely,
Stacey