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!
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
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