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Recipe: Lemon Coconut Cannabliss Balls

Looking for a healthy way to satisfy your sweet tooth? These lemony, date-sweetened, coconut-covered balls are it! Dairy free, gluten free, refined sugar free… check, check and check! Because they’re no-bake, they’re an excellent candidate for your next—or even your first!—infusion.

Makes approximately 38 (1-inch) balls

What you’ll need:

  • 10 Medjool dates, pitted
  • 2 c raw almonds
  • 1 c shredded unsweetened coconut (+ 1/2 cup for garnishing)
  • 2 T canna-coconut oil
  • 1 1/2 T lemon zest (+ 1/2 t for garnishing) … about 1 large lemon
  • 1 T fresh lemon juice
  • 1/4 t ground turmeric
  • 1/4 t sea salt

What to do:

  1. Add all ingredients (except the garnishes) into the bowl of a food processor. Process just until the mixture sticks together when pinched. If it’s too dry, add some water, 1 teaspoon at a time.
  2. In a small bowl, combine the 1/2 cup of shredded coconut with the 1/2 teaspoon of lemon zest. Set aside.
  3. Make tablespoon-sized balls (or use a 1-inch diameter cookie scoop) by rolling the mixture between your damp hands to form balls. Next, roll the balls in the shredded coconut and lemon zest until coated.
  4. Store the balls in the refrigerator for up to one week or freeze in an airtight container for up to six months.

Recipe: Lemon Coconut Cannabliss Balls

Words of wisdom: Start low, go slow.

*Before using a cannabis infusion in a recipe, taste 1/4 t of the infusion with a small bite of food. Assess how you’re feeling after an hour and adjust the potency as needed. Remember: Infusing a whole dish requires careful planning... and mindful math!

Always label your edibles: “Contains cannabis, 21+” – Keep out of the reach of children.