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!

small coconut lemon energy balls on a white table

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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
bowls of coconut flakes, lemons, cashews, chia seeds, salt, and maple syrup for energy balls

🥣 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.

dates soaking in a bowl with hot water
Soak cashews

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.

dates soaking in a bowl with hot water
Soak dates

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.

a food processor with blended cashews, coconut, and lemon zest for energy balls
Blend ball ingredients

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.

cashew coconut lemon balls on a white table
Roll into balls

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.

a plate with coconut flakes and a lemon cashew ball on top
Coat balls in coconut

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!

lemon coconut snack balls on a white table

💡 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

  1. Refrigerator storage: Store leftover balls in an airtight container in the refrigerator for up to 5 days.
  2. 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.
coconut lemon balls on a white table

👉 More easy snack ball recipes

Want more plant-based snack ball recipes? Try Cranberry Bliss Balls or Green Matcha Energy Balls.

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Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.

lemon coconut snack balls on a white table

Coconut Lemon Balls

Kristina Todini, RDN
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!
5 star (1 rating)
Prep Time 25 minutes
Total Time 25 minutes
Course Snack
Cuisine Gluten Free, Vegan
Servings 12 balls
Calories 137 kcal

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!

Notes

Prep ahead: This recipe can be made up to 4-5 days ahead of serving.
Leftovers and storage: Store leftover balls in an airtight container in the refrigerator for up to 5 days. 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.
Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients and is gluten free.

Nutrition

Serving: 1ballCalories: 137kcalCarbohydrates: 17gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 20mgPotassium: 186mgFiber: 2gSugar: 12gVitamin A: 3IUVitamin C: 2mgCalcium: 25mgIron: 1mg
Keyword coconut lemon balls
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