These Coconut Lemon Energy Balls are made with raw cashews, coconut, and lemon juice and zest. They're brightly flavored and a delicious pick-me-up, healthy snack recipe.
Hello sunny, lemony Tuesday!
You guys, I must be losing it. Lemony Tuesday? What does that even mean?
It's Tuesday and I've made you some delish lemon energy balls and they're (clearly) making my brain a little silly.
Here's what you need to know:
♡ These guys are LEMONY. I know, who would have known? ? But seriously, they have a bright and delicious lemon flavor thanks to lots of lemon juice and zest.
♡ The base of these lemon energy balls is cashews. Lots of healthy protein!
♡ The coconut flavor is subtle as the lemon definitely dominates these guys.
♡ They are the tastiest damn healthy snack food around.
♡ There's a fun (and healthy) ingredient in here that makes these balls super yellow.
Remember that big turmeric craze we went on in January? I hate to terrify you in a dessert recipe post, but that train hasn't stopped. ?
See how yellow these lemon energy balls are? That's not because of the lemon. It's because of …. turmeric.
Wait, don't run away!
I promise you that you can't taste it. There's not even the tiniest turmeric taste in here. The little pinch I've added only colors them to make them look like lemon energy balls rather off-white round things. Mmm, off-white round things. Said nobody ever.
Here's how to get your lemon energy balls game plan on:
♡ Put all the ingredients in your food processor and blend until mostly smooth.
♡ Transfer everything to a bowl and let it chill for about an hour.
♡ Roll into balls.
See how ridiculously easy that was?
If you make these Coconut Lemon Energy Balls make sure to snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
Coconut Lemon Energy Balls
Yield: 24 energy balls 1x
Category: Dessert
Cuisine: American
Print Recipe
Pin RecipeDescription
These Coconut Lemon Energy Balls are made with raw cashews, coconut, and lemon juice and zest. They're brightly flavored and a delicious pick-me-up, healthy snack recipe.
Ingredients
- 1 1/2 cups raw cashews
- 1 cup shredded coconut
- Zest from 2 lemons
- 1/4 cup fresh lemon juice
- 1/4 cup honey (use rice syrup for vegan)
- 2 tablespoons melted coconut oil
- 1/4 teaspoon ground turmeric
- Optional: shredded coconut and poppy seeds, to garnish
Instructions
- Add all the ingredients to your food processor and pulse until combined, scraping down the sides as needed. Transfer to a bowl, cover, and refrigerate until cold, at least 1 hour.
- Roll into 24 balls. Either sprinkle or roll the balls in shredded coconut or poppy seeds. Store in the fridge, covered, for up to 1 week.
Kristen Stevens
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Hi, I’m Kristen! 
Barbara Bari says
March 20, 2019 at 8:55 pmFantastic recipe! I love these!
Kristen Stevens says
March 22, 2019 at 5:07 pmI’m so happy to hear it was a hit!
Amy D says
January 13, 2019 at 6:30 amI am in the midst of making the lemon balls with my daughters. They are 3 and 5 years old and love helping me in the kitchen. They have been loving all things lemon lately, and my littlest daughter loves coconut. We just put the mix in the fridge and licking the spoon–yum! How big should we roll the balls–a teaspoon, a tablespoon? Thank you for the yummy recipe!
★★★★★
Kristen Stevens says
January 15, 2019 at 7:09 amI’m so happy your daughters are enjoying them! I make them a little smaller than a ping pong ball, but you can make them as big or small as you’d like. 🙂
Sosha says
August 14, 2017 at 6:51 amDo you think these would freeze well?
Kristen Stevens says
August 23, 2017 at 8:44 amI haven’t tried freezing them before, but my hunch is that they would freeze well. 🙂
Christine says
December 10, 2017 at 7:36 amDid you try freezing them? I am travelling over the holidays and wanted to freeze these to bring with me. I am curious
as to how they turned out after being frozen.
Heather says
August 30, 2018 at 1:03 pmI find that all raw treats freeze well and in fact, you can eat most of them directly from the freezer, they are not rock hard, kind of like freezing cookies.
I can’t wait to try this recipe – looks delish!
★★★★★
Alexandra Coleman says
March 6, 2017 at 6:26 amcan i use agave in this recipe rather than honey?
Kristen Stevens says
March 6, 2017 at 8:16 amAgave would definitely work!
Fernando @ Eating With Your Hands says
February 23, 2017 at 10:22 amThese look like the perfect in-between meal! Or even a skip-a-meal treat 😉
★★★★★
Kristen Stevens says
February 24, 2017 at 11:06 amThey totally are! They’re super handy to have around when you get hungry. 🙂
Ruth says
February 21, 2017 at 6:32 pmHi Kristen-These look delicious!! Can’t wait to make them! Could I substitute almonds in for the cashews?
Thank you 🙂
-Ruth
Kristen Stevens says
February 24, 2017 at 11:08 amYou can, but they will turn out a little different as almonds are not as creamy as cashews. I would use blanched almonds and soak them in water for at least 4 hours to help soften them first. 🙂