April 02

Lemon Bliss Balls

Other than chocolate anything citrus is one of my favourite sweets. I have many recipes where I use fresh lemons, and using lemon essential oil. Why not I say? Did you know that a 15ml bottle of dōTERRA lemon essential oil is equivalent to 45 lemons? No wonder I love this oil so much! Remember, not all essential oils can be taken internally, so don’t rush off to your local health food store or chemist and buy a bottle of lemon essential oil as it may contain other ingredients that make it harmful to consume.

These bliss balls taste like little mouth sized balls of a lemon vegan cheesecake. I have also made them with macadamia nuts, raw pistachio nuts and cashew nuts, which are equally delicious, but my all time favourite is almond.

Lemon Bliss Balls

Prep time Total time
10 mins 10 mins

Author: Tracey Francis of Essential Olie
Serves: 23


  • 1 cup activated almonds (soaked in water with a sprinkle of himalayan rock salt overnight and drained)
  • 5 Medjool dates (with pits removed)
  • ¼ cup desiccated coconut
  • 1½ teaspoon vanilla bean powder
  • 6 drops dōTERRA lemon essential oil
  • 3 Tablespoons lemon juice (from a fresh lemon)
  • Brown rice malt syrup (to taste – I usually use 1-2 Tablespoons)
  • ½ cup desiccated coconut for rolling


  1. Using a food processor blend almonds, dates, coconut, vanilla powder, lemon juice, dōTERRA’s lemon essential oil and brown rice malt syrup (or sweetener of choice) til it achieves the consistency you like. I like it with small chunks of almonds still visible so it looks like a crunchy peanut butter consistency.
  2. Put desiccated coconut on a plate (just start with a small amount so you don’t waste too much)
  3. Using a small ice cream scooper (I use a size 70) and your hands create a ball – this is where it starts to get messy
  4. Roll ball in desiccated coconut
  5. Repeat til all mixture is used up
  6. Keep in refridgerator (you can also freeze them)
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