Lemon Bliss Bites: A Greek Island Dream
Find the perfect gluten-free Greek dessert recipe with these lemon bliss bites, made with almond flour and studded with shredded coconut and chopped pistachios. Indulge in a taste of the Mediterranean!
Allergens
Tree nuts (almonds and pistachios)
Ingredients
- 1. 2 cups almond flour 2. 4 tablespoons coconut oil, melted 3. 1/2 cup honey 4. 1 teaspoon vanilla extract 5. Zest and juice of 3 large lemons 6. 1/2 cup shredded coconut 7. 1/2 cup chopped pistachios 8. A pinch of salt
Instructions
- In a large bowl, combine almond flour, melted coconut oil, honey, and vanilla extract. Mix until well incorporated.
- Add lemon zest, juice, shredded coconut, chopped pistachios, and a pinch of salt. Stir gently to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Using a small ice cream scoop or your hands, form bite sized balls from the mixture. Place them on the prepared baking sheet, leaving some space between each bite for expansion during baking.
- Bake in the preheated oven for 12 14 minutes, or until the edges are golden brown. Remove and let cool completely on a wire rack.
Chef’s Insight
Allow the lemon bliss bites to cool completely; this helps them maintain their shape and texture.
Notes
These bliss bites are a delightful balance of sweet and tangy flavors, with a crunch from the pistachios and a hint of citrus brightness.