No Bake Chocolate lemon dream balls are raw, no-bake, paleo, and have a low-carb, keto version. They will make your mouth so happy!
Delicious creamy chocolate Lemon Dream Balls are easy to make low carb & paleo treats that are raw and require no cooking.
I am officially addicted and obsessed with these raw, no-bake, vegan, chocolaty, lemony balls.
These treats can be made paleo or low carb & keto versions depending on the sweetener of choice that is used in the recipe.
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 is required!
I know it sounds like an odd combination but dark chocolate and lemon are a flavor match made in heaven!
Give it a try and I believe you will be pleasantly surprised.
Lemon is naturally low in carbs and has anti-cancer properties, and chocolate contains antioxidants, so now you have two more reasons to try it.
I also love these easy keto no-bake dessert recipes.
This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy
The chocolate lemon balls before freezing.
Decorating the chocolate lemon balls with optional chocolate garnish.
After freezing 10 minutes.
RECIPE AND DIRECTIONS BELOW:
📖 Printable Recipe Card
No Bake Chocolate Lemon Dream Balls
Ingredients
- 1 ½ cup silvered almonds.
- ¾ cup unsweetened coconut flakes.
- 2 tablespoon cocoa powder or cacao powder.
- 3 tablespoon coconut oil softened or melted, where to buy this
- 1 ¼ teaspoon lemon extract ,or can use orange extract
- 1 ½ teaspoon lemon zest, or can use orange zest
- ½ teaspoon vanilla extract or ground vanilla bean powder., gluten free organic kind
- ⅛ teaspoon sea salt * optional.
- 2½ tablespoon Sweetener of choice: 2 ½ tablespoon raw honey or for low carb use 2 tablespoon erythritol (I used Swerve®) + 25 drops liquid stevia , or for vegan use 2 ½ tablespoon maple syrup., for paleo
- GARNISH
- 1 tablespoon unsweetened chocolate chips or bar melted * optional, can omit., sweetened to taste with honey or use liquid stevia for low carb
Instructions
- 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.
*As an Amazon Associate I earn from qualifying purchases.
Notes
Nutrition
Recipes You May Also Enjoy:
Judith says
Hi 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
Hi 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
Why do you have to use slivered almonds instead of whole almonds?
Stacey says
The slivered almonds are free of the almond skin and grind up smoother than whole almonds.
Judith says
I 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
Judith, thank you for trying these and taking the time to give helpful feedback 🙂
~Stacey
Marian says
Can you use almond flour already ground instead of slivered almonds and how much
Thanks Marian
Stacey says
Marian, yes you can use almond flour in the same amount as the slivers.
~Stacey
Krista says
Could I use almond flour/meal instead of the slivered almonds???
Stacey says
Krista, 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
Hello. 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
Hello 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