Coconut Lemon Balls
Coconut Lemon Balls, an easy plant-based energy ball recipe using coconut flakes, lemon zest, and lemon juice. Perfect as a quick snack or breakfast, or even a sweet treat!
Love lemon? Love coconut? Make coconut lemon energy balls! These tiny treat snack balls are made with lemon zest, lemon juice, coconut flakes, dates, and chia seeds for a tart and slightly sweet plant-based snack.
👉 Ready to learn how to make energy balls with lemons and coconut? Let’s do it!
🥥 Ingredients
- Coconut: shredded coconut flakes are mixed into the ball and then used to coat the outside for texture
- Lemon zest: adds a pop of lemon flavor
- Lemon juice: adds lemon flavor, and liquid to hold the ingredients together
- Cashews: raw cashews are soaked to soften them up for blending; they also add protein and healthy fats
- Dates: soaked cashews add a sweet flavor and chewy consistency that holds together the ball ingredients
- Chia seeds: add fiber and also help to hold the ball ingredients together
- Maple syrup: a touch of sweetness from maple; can also use other plant-based syrup
- Salt: a pinch of salt to balance the flavors
- Recommended tools: food processor
🥣 How to make (step-by-step photos)
1️⃣ Step One: Soak cashews and dates
Before making the snack balls, first soak both the cashews and the dates to soften them up so they are easy to blend and provide a softer mouthfeel when mixed.
To do this, place cashews and dates in separate bowls and fill the bowls with hot water, soaking both for 15 minutes (you can also place them into the same bowl, if you’d like). Then drain and set aside.
2️⃣ Step Two: Blend ingredients
Add soaked and drained cashews and dates, shredded coconut , chia seeds, lemon zest, lemon juice, salt, and maple syrup to a food processor.
Then blend ingredients until they are well chopped and the mixture is sticky and forming into one large clump.
👉 Consistency tip: If the mixture is too loose and and is not clumping, add a small amount of lemon juice or other liquid (water, plant-based milk) and mix. Sometimes letting the mixture sit a few minutes helps the chia seeds to become gelatinous, which will then help the mixture to clump together.
3️⃣ Step Three: Roll into balls
When the mixture is done, use a 1 tablespoon measuring spoon to scoop out the ball mixture.
Then roll the mixture between your hands to form a small ball. Do this until all of the mixture is used.
4️⃣ Step Four: Coat in coconut flakes
Add a small amount of additional shredded coconut flakes to a plate. Roll the coconut lemon balls in the coconut to coat the outside of each ball.
5️⃣ Step Five: Chill and serve
The coconut lemon balls can be served immediately after making, but chilling for at least 30 minutes in the refrigerator will firm up the balls and allow the ingredients to become chewier. Then serve and enjoy!
💡 Ideas for serving
- As a snack. Eat 2-3 of these balls as a quick snack or pre-workout energy boost.
- As a quick breakfast. Eat 2 balls with a side of fruit or a homemade breakfast bar for an on-the-goal quick meal.
- As a dessert. Savor 1-2 of these slightly sweet balls after lunch or dinner as a sweet treat.
🧊 How to store
- Refrigerator storage: Store leftover balls in an airtight container in the refrigerator for up to 5 days.
- Freezer storage: Freeze in a freezer-friendly bag or container for up to 1 month. To thaw, remove from the freezer into the refrigerator for 24 hours before eating.
👉 More easy snack ball recipes
Want more plant-based snack ball recipes? Try Cranberry Bliss Balls or Green Matcha Energy Balls.
Coconut Lemon Balls
Equipment
- 1 food processor
Ingredients
- 1 cup raw cashews
- 1 cup dates
- ¾ cup shredded coconut plus more for coating
- 2 tablespoons chia seeds
- 1 tablespoon lemon zest from about 1 lemon
- 2 tablespoons lemon juice from about 1 lemon
- 1 tablespoon maple syrup
- 1 pinch salt
Instructions
- Soak cashews and dates: Place 1 cup raw cashews and 1 cup dates in separate bowls and fill the bowls with hot water, soaking both for 15 minutes (you can also place them into the same bowl). Then drain and set aside.
- Blend ingredients: Add soaked and drained cashews and dates, ¾ cup shredded coconut, 2 tablespoons chia seeds, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1 pinch salt, and 1 tablespoon maple syrup to a food processor. Then blend ingredients until they are well chopped and the mixture is sticky and forming into one large clump. If the mixture is too loose and and is not clumping, add a small amount of lemon juice or other liquid (water, plant-based milk) and mix. Sometimes letting the mixture sit a few minutes helps the chia seeds to become gelatinous, which will then help the mixture to clump together.
- Roll into balls: When the mixture is done, use a 1 tablespoon measuring spoon to scoop out the ball mixture. Then roll the mixture between your hands to form a small ball. Do this until all of the mixture is used.
- Coat in coconut: Add a small amount of additional shredded coconut flakes to a plate. Roll the coconut lemon balls in the coconut to coat the outside of each ball.
- Chill and serve (optional): The coconut lemon balls can be served immediately after making, but chilling for at least 30 minutes in the refrigerator will firm up the balls and allow the ingredients to become chewier. Then serve and enjoy!
