Lemon Cheesecake Balls

These little balls of heaven are packed with deliciously fresh citrus flavours. As the main ingredients are almonds, coconut & lemon, they have a deliciously biscuity texture & creamy lemon cheesecake flavour. Plus, they’re really easy to make, so, they make a handy little treat to keep in the fridge (because we all need an emergency treat stash).

They’re 100% raw, vegan, gluten-free and free from refined sugars.

Ready to go?


Rating: 2 out of 5.

Keep for up to 5 days in an airtight container in the fridge


Makes 10 balls

  • 190g almond meal (this is just raw almonds blitzed into a powder in a food processor)
  • 50g of coconut oil (melted)
  • 60g coconut flour (you can find this in supermarkets, Holland & Barrett or Asian supermarkets)
  • 60ml of agave
  • Juice of 1 lemon
  • Zest of 2 lemons
  • Desiccated coconut to decorate (optional)


Line a baking tray with a silicon baking mat or greaseproof paper & set to one side.

Place some desiccated coconut in a shallow bowl & set to one side as well.

Melt your coconut oil in a saucepan over a low heat until completely melted.

Add this & the rest of your ingredients into a food processor & turn on to a medium speed setting.

Blitz until your mixture begins to bind together in a dough like consistency (don’t worry if it’s not one solid lump, the coconut oil will help it all stick together!)

Using a teaspoon, scoop a heaped teaspoon of mixture into the palm of your hands & roll into a compacted ball.

Now, roll your ball into the bowl of desiccated coconut to decorate.

You can now place it on your preprepared baking tray & leave it to chill in the fridge for an hour or so.

The silicon baking mats I use for baking/cooking – they reduce your use of greaseproof paper & are super easy to wipe clean. I got mine on Amazon!

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