After creating the Peanut Butter Protein Bliss Balls, I was hooked on them! They are amazing to have as a delicious snack or a small treat at the end of the day. A few days ago, I had the most random and intense craving for lemon poppyseed. After some thought, I decided to experiment and combine the two ideas together, and soon enough, these lemon-poppyseed protein bliss balls were born!

These protein bliss balls are incredibly flavorful, naturally sweetened, gluten-free, protein-filled, and are absolutely delicious! What more could one ask for? I have been making batches of these to keep in my freezer for when I am in need of a healthy and citrusy indulgence. 

INGREDIENTS (Yields about 8-10 bliss balls)

• 1 Cup Medjool dates

• 2 Scoops vegan vanilla protein powder, I use Vanilla Sun Warrior Blend

• Zest of half a lemon

• 1 Tsp. vanilla extract

• 1 1/2 Tbsp. fresh lemon juice

• 1 1/2 Tbsp. coconut flour*

• 1 Tsp. poppy seeds

*Optional: If you do not have coconut flour, you can substitute with oat flour. 

INSTRUCTIONS

1. Pit the Medjool dates and process in a food processor until a smooth paste is formed.

2. Scrape the paste into a bowl and add in the protein powder, zest of half a lemon, lemon juice, vanilla extract, poppy seeds, coconut flour.

3. Mix the ingredients together until thoroughly combined. To do this, I like to use my hands and knead the mixture until a cookie-dough-like texture is formed. If the dough appears slightly too crumbly, add in a little water and mix again until it becomes a cookie-dough consistency.

4. Once the dough is formed, take about one tablespoon worth of dough and roll into the form of a ball until all of the dough is used.

5. Store the bliss balls in an air-tight container and keep in the freezer for up to two weeks. They are best when served frozen!