Lemon-Lime Coconut Bursts


Makes 24 small balls.

With the goodness of heart-healthy nuts and nutrient-dense dates, these are what you want to reach for to fuel up after a workout or after-school game, an intense (long) meeting, or when you’re just plain “hangry.” The sweet citrus flavour refreshes and puts a smile on your face.

Make ahead

Prepare balls, but don’t coat with coconut. Freeze in single layer on a tray until firm, then wrap in freezer container. Defrost, then coat with coconut.


3/4 cup (180 mL) toasted almonds

1/3 cup (80 mL) toasted walnuts

2 lemons

1 lime

10 oz (280 g) pitted Medjool dates, coarsely chopped

1/2 tsp (2 mL) sea salt

1/2 cup (125 mL) shredded unsweetened coconut


Place nuts in food processor and pulse to finely chop. Using microplane, grate in peel from lemons and lime, then squeeze in juice. Add dates and salt. Whirl until mixture just starts to clump together—mixture should be chunky, not a smooth paste.

Roll into 24 small balls or 12 large balls. Coat with coconut. Store in single layer, in airtight container, and refrigerate for up to 1 week.


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