Lemon Thyme Bliss Balls

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You guys know I am a HUGE fan of bliss balls, and it’s been a while since I’ve posted any recipes for them, so I’m sorry! Lemon and thyme are one of my all-time favorite summer flavor combinations. Why? You can go sweet or savory with them - I personally love lemon thyme cookies AND lemon thyme marinade for tofu/shrimp. 

These babies are loaded with healthy fats which make the perfect afternoon snack; they are also portable as heck and keep well outside of the fridge (as long as it’s not 10,000 degrees outside). 

Here’s what you’ll need: 

  • 1/4 cup Bubba’s Bourbon Vanilla Ungranola (or just use unsweetened coconut shreds and raw almonds) 

  • 1/4 cup raw cashews, unsalted 

  • 1/2 cup almond flour 

  • 1 tsp turmeric 

  • 1 tsp flax seed (optional) 

  • 1 tsp fresh thyme 

  • 1/4 cup coconut oil, melted

  • 1/4 cup coconut butter, melted 

  • 1 Tbsp liquid sweetener (I used Lakanto's maple flavored sweetener but honey/maple syrup also works)  

  • zest from 1 lemon

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Here’s how to make them: 

     Combine the dry ingredients in a food processor and pulse until well-combined. Slowly add in melted coconut oil and butter along with the lemon zest and sweetener. Pulse until it forms a loose paste. If too dry, add a splash of coconut oil and if too wet, add more almond flour. Form into balls (dough will be sticky) and freeze for 2-3 hours until set. Store in freezer until ready to eat. Before serving, let thaw for 10 minutes so that they are easy to bite into!  

Annie Muske