Citrus Bliss Bites For Baby Showers (Print Version)

Fresh no-bake citrus treats with almond flour, honey, and zesty orange lemon flavor. Perfect for celebrations.

# Recipe Ingredients:

→ Dry Ingredients

01 - 1 cup almond flour
02 - 1/2 cup unsweetened shredded coconut

→ Wet Ingredients

03 - 1/3 cup honey (or agave syrup for vegan)
04 - 2 tablespoons freshly squeezed orange juice
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 teaspoon finely grated orange zest
07 - 1 teaspoon finely grated lemon zest

→ Optional Coating

08 - 1/4 cup finely shredded coconut for rolling

# Directions:

01 - In a medium mixing bowl, whisk together the almond flour and shredded coconut until evenly blended.
02 - Add the honey, orange juice, lemon juice, orange zest, and lemon zest to the dry mixture. Stir thoroughly until a cohesive dough forms and all ingredients are evenly distributed.
03 - Using a small cookie scoop or your hands, portion the dough and roll into uniform 1-inch balls.
04 - Roll each ball in the finely shredded coconut, gently pressing to adhere the coating evenly across the surface.
05 - Arrange the coated bites on a parchment-lined tray and refrigerate for at least 15 minutes until firm.
06 - Serve chilled or allow to come to room temperature before serving at your gathering.

# Expert Advice:

01 -
  • No oven required, which means you can make these in someone elses kitchen without taking over their appliances for an hour.
  • The combination of orange and lemon zest makes them taste far more sophisticated than the five minutes of actual effort they require.
  • They are naturally gluten free and vegetarian, so you rarely have to worry about dietary restrictions at your gathering.
02 -
  • If your dough feels too wet to roll, refrigerate it for ten minutes before shaping and it will firm right up.
  • Toasting the coconut before mixing adds a deeper, nuttier flavor that transforms the entire batch.
03 -
  • Use a microplane to zest your citrus directly into the mixing bowl so none of those precious oils escape onto a cutting board.
  • Wet your hands slightly before rolling to keep the dough from sticking to your palms and creating ragged edges.

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