Gluten-Free Lemon Blueberry Balls

Holy fabulous! These no-bake, sweet/tart bites taste like a freshly baked lemon-blueberry muffin. But you don't need the oven; just a handful of ingredients and a big saucepan. Need a healthy grab-and-go? It's right here! Gluten-free, sugar-free, vegan, and made with wholesome oats, blueberries and lemon! And that drizzle of white chocolate? Straight up awesome.  

No joke... These are undeniably, delightfully healthy. The wholesome balls are made with oats, maple syrup, blueberries, and lemon. That means they're rich in fiber, refined-sugar free, vegan, and gluten-free friendly. Yes, I added a drizzle of white chocolate... but it's just a drizzle! And let me reiterate how EASY they are! 

These balls are so guilt-free, I made them for the boys' cross country team. The kids noshed on them before and after running - and they didn't have to worry about ruining the race! Go Wolves! If you want to leave out the white chocolate - these balls won't suffer one bit. 

Wanna prep ahead? You can make the balls up to 3 days in advance and refrigerate them in an airtight container until ready to serve. You can also freeze them for up to 3 months!

Gluten-Free Lemon Blueberry Balls

3/4 cup coconut oil
3/4 cup pure maple syrup
1 tablespoon fresh lemon juice 
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
Pinch of salt
1 cup almond flour, ground oats, or all-purpose flour
1 1/2 cups quick-cooking oats
3/4 cup dried blueberries 
1/2 cup white chocolate chips

Combine the coconut oil and maple syrup in a large saucepan and set the pan over low heat. Cook until the coconut oil is melted and the mixture is smooth. Remove the pan from the heat and whisk in the lemon juice, lemon zest, vanilla, and salt. Whisk in the flour until the mixture is smooth. Fold in the oats and blueberries. 
Transfer the mixture to a bowl and chill for 10 to 15 minutes, until it's firm enough to shape into balls.
Shape the batter into about 30 balls, each about 1 1/2-2 inches in diameter, and transfer the balls to a parchment or foil-lined baking sheet. Chill until firm (this only takes 5 to 10 minutes). 
Store leftovers in an airtight container, in the refrigerator.
Makes about 30 balls