Lemon coconut protein balls

Lemon has to be one of the most delicious flavours for a sweet treat, especially in the summertime. I love having protein balls on hand that are slightly sweet and provide more variety than your basic chocolate or peanut flavour profiles.

Lemon is an excellent detoxifier that helps your liver filter out environmental toxins, is rich in vitamin C and is a good source of soluble fibre that aids in digestion.

Hemp hearts are a great source of plant protein (25% of their total calories), contain omega 3 fats and have high amounts of vitamin E, phosphorus, potassium, magnesium, calcium, iron and zinc.

WET (prep first)
2 Tbsp organic chia seeds + 3 Tbsp water
1 C or roughly 10 dates + covered in boiling water
2 Tbsp organic virgin coconut oil 
Juice of 2 organic lemons

DRY
1 C Almonds
1/2 C Unsweetened shredded coconut
1/2 C Coconut flour (bought this at my fav @foxyfarmmarket)
4 Tbsp Vega Vanilla bean protein powder
1 Tsp pink salt
2 caps Probiotics (split and pour powder into processor)
3 Tbsp Hemp hearts (optional: add CBD oil if desired)
1 Tbsp Vanilla bean powder
Zest of 2 organic lemons

Servings: 20 1″ balls | Time: 15 mins | Equipment: food processor

Directions:

Boil water and soak the chia seeds & dates in hot water in separate bowls. Place the dry ingredients into the food processor and pulse until the nuts are in small pieces. Drain the dates. The chia seeds will have formed a thick paste. Add the wet ingredients except lemon juice to the processor and pulse on low while slowly adding the freshly squeezed lemon juice. This slow addition of the juice will help prevent ingredients from clumping together. Roll into 1″ balls and place on a baking sheet in the fridge or freezer for firming. Transfer into a reusable container and store in fridge/freezer. These will keep well in the fridge for 2 weeks.