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Lingonberry and Lemon Bliss Balls

It's the run up to Christmas which means festive foods aplenty. My birthday also coincides with this time of year so double the excuse for dietary indulgence. Unfortunately these past weeks have left me feeling saddened, full of anxiety and seriously lacking in seasonal cheer as we experienced a burglary. Worse still is the knowledge that we will never know the identity of the culprit - who indeed and most likely is someone we know.

These cheerful pink balls were made while I was ironically blissfully unaware of what was in store and I long for that feeling of being worry-free. I've been meaning to incorporate my recently discovered lingonberry powder into a recipe and simultaneously was after a fun way to brighten up my brithday cake. Lingonberries are tart, red berries similar to cranberries and are rich in antioxidants and vitamins A and C.

The birthday cake recipe is this one from my blog.

Lingonberry and Lemon Bliss Balls
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Makes 12-15

1 lemon (approx 110g) juice and zest
1 cup (75g) unsweetened dessicated coconut
3/4 cup (70g) ground almonds
2 tbsp (10g) lingonberry powder
1 1/2 tbsp raw honey or maple syrup if vegan


1. In a mixing bowl whisk together lemon juice and honey.
2. Add coconut, almonds and lingonberry powder and combine well to form a sticky dough.
3. Scoop small spoonfuls (mine are just over a teaspoon) and roll into balls.
4. Store in fridge in sealed container or freeze and defrost for a few minutes before eating.