Lemon Balls

•  2 cups superfine blanched almond flour, see note before starting
• 2 tbsp lemon juice + 1/2 tsp zest
• 3-4 tbsp honey, or more as needed

1. Line a small baking sheet with parchment paper. 
2. Set aside.
3. Add almond flour, lemon juice, lemon zest, and 3 tbsp of honey to a food processor, then add more if needed. 
4. Mix until everything is evenly combined and the mixture begins to clump [If you pinch it, it should stick together.  If the dough seems too wet or sticky, add a little more almond flour. If it's too dry, add a little more honey. You can also add a little more honey to taste, but keep in mind that the dough will be stickier.]
5. After the dough is workable, use a 1 tbsp cookie scoop to scoop the dough and roll it into smooth balls. Place the balls on a parchment-lined baking sheet. If desired, you can coat the balls in some unsweetened, finely shredded coconut, but this is optional. 
6. Place the balls into the fridge for about 30-60 minutes to help them set more firmly. 
7. They are then ready to eat. 

Store any uneaten balls in an airtight container in the fridge or freezer.

USE YOUR PROCESSOR AS HONEY IS VERY STICKY