These Lemon Energy Balls are soft, melt-in-your-mouth healthy no-bake energy bites with a refreshing coconut lemon flavor. Plus, these energy balls contain 2.6 grams of protein, and they are perfect as a post-workout protein snack!
Ingredients
- 1 cup Cashew – (note 1)
- 1 ½ cup Shredded Coconut (Unsweetened)
- 3 tablespoons Coconut Nectar – (note 2)
- ¼ cup Lemon Juice – (note 3)
- 2 tablespoons Lemon Zest
- 2 tablespoons Hemp Seeds – (note 4)
To coat the energy balls
Instructions
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In a food processor, using the S blade attachment, add the cashews, unsweetened shredded coconut, and blend on high speed until pulse until a meal.
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Add in maple syrup, lemon juice, lemon zest.
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Blend again on the high-speed setting until it forms a sticky dough that comes together.
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Stir in the seeds of choice and pulse to incorporate. If the dough is too wet, add more coconut, 2 tablespoons at a time, blend on the high-speed setting after adding. If the dough is too dry, add 1 tablespoon cold water at a time, blend and repeat if needed.
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Scoop out one tablespoon of batter, roll into balls between your hands, then roll into the desiccated coconut to coat.
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Store the balls on a plate covered with parchment while you roll the remaining batter into energy balls.
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Store energy balls in the fridge in an airtight container for up to 1 week.
Storage
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Store in the freezer for up to 3 months and thaw at room temperature.
Notes
Note 2: Any liquid sweeteners like agave syrup, maple syrup, or sugar-free maple-flavored syrup work.
Note 3: You can use water, coconut water, and orange juice to create a range of energy ball flavors using the same recipe.
Note 4: Or chia seeds or sunflower seeds.
Tips
Storage: These coconut lemon energy bites can be stored for up to 1 week in a sealed box in the fridge or for up to 3 months in the freezer. You can remove the balls from the freezer a few hours before eating or thaw them overnight at room temperature.
Soaking the Nuts: You can soak the cashew nuts in warm water or cold water overnight to activate them. This makes the nuts softer and easier to blend, but it is not essential. The recipe works very well with unsoaked nuts as long as your blender is powerful.
