Desperate times call for desperate measures. Well, not actually. But there were a ton of home-grown lemons just waiting to be made into cake, and not one but two packets of Weet-Bix that were not going to be eaten anytime soon (young son has moved his allegiance to Rice Bubbles), so what was a mamma to do, on a very hot Sunday when baking was prohibited, but to mix up a batch of no-bake Weet-Bix truffles. Only, I wasn’t in the mood to make Rum Balls.


Lovely as they are, I was hoping for something a little different this time, perhaps with a little more tang. So, in went lemon juice and rind with sticky condensed milk, crushed cereal and chopped dates, coconut and coconut milk powder. The result is super-yum. If you’re a fan of the classic Lemon Coconut Slice like I am, then you’ll love this. The zesty lemon flavour completely overpowers any Weet-Bix flavour so that even Weet-Bix haters like me will happily devour them!


The timing is perfect, too, as I had been pondering for days what to make for our mums’ group annual cookie swap. Last year I made batches of Sarah’s amazing Chewy Italian Almond Macadamia Cookies to give to friends and neighbours, and this year I’ll be making truffles. Quick and easy with no need to turn the oven on; zesty and tangy, creamy and sweet; this riff on an Australian classic may just be your new favourite snack to make this summer!


Lemon, Date and Coconut No-Bake Truffles
Zesty and tangy, creamy and sweet, this riff on an Australian classic may just be your new favourite snack to make this summer!

Makes 30

150g (1 cup) chopped dried pitted dates
2 tablespoons freshly squeezed lemon juice
9 Weet-Bix or Vita Brits (170g/6 oz)*
1 x 395g can sweetened condensed milk
2 tablespoons coconut milk powder
2 tablespoons desiccated coconut
2 teaspoons finely grated lemon rind (zest)

¾ cup desiccated coconut, to coat

Place the chopped dates in a medium heatproof bowl. Add the lemon juice, stir to coat, cover and cook in the microwave on HIGH for 2 minutes. Alternatively, cook lemon juice and dates over low heat until liquid is completely absorbed and dates are soft. Set aside to cool.

Meanwhile, crush the Weet-Bix into a large mixing bowl. Stir in the sweetened condensed milk, coconut milk powder, desiccated coconut, lemon rind, and finally the dates and lemon juice. Cover and place in the fridge for half an hour until firm enough to roll.

Scoop into 1 tablespoon portions, roll into balls and toss in desiccated coconut. Store in refrigerator for a few days, or in the freezer until you eat them all.

*Note. If you don’t have/can’t eat/don’t like Weet-Bix, try making these with crushed sweet biscuits or cake crumbs instead!

Adapted from my {Weet-Bix} Rum Balls

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