Lemon Coconut Energy Bites- Made in one bowl with minimal ingredients, these energy bites are bursting with zesty lemon flavor! (grain-free, vegan)
Alright lemon lovers, these energy bites are for you! Infused with fresh lemon juice and zest, they are bursting with citrusy goodness. The lemon flavor pairs beautifully with honey and shredded coconut for a lightly sweetened treat that’s packed full of nutrients.
The best part is how easy they are to make. I’m talking just one bowl and 15 minutes. That’s all you need for lemon coconut energy ball bliss!
Lemon Coconut Energy Bites Ingredients
- Cashew Butter- Cashew butter is ideal for it’s subtle flavor but almond butter, or even tahini, will also work.
- Honey- Feel free to sub pure maple syrup or agave nectar.
- Vanilla- I always recommend using non-alcoholic vanilla extract in no-bake recipes so that you don’t taste the alcohol.
- Lemon Juice + Zest- You’ll just need one lemon for the juice and zest in the recipe.
- Almond Flour- Almond flour is unique in that it provides moisture so I don’t recommend substitutes unless you want to experiment.
- Ground Flax Seed- Also provides moisture and healthy fats.
- Shredded Coconut- If you’re not into coconut you could omit it, but I enjoy the texture it adds.
- Sea Salt (optional)- If you like sweet and salty treats then I recommend adding a pinch of salt.
How to Make Lemon Coconut Energy Bites
- Stir together cashew butter, honey, vanilla, lemon juice and zest.
- Add almond flour and ground flax seed. Stir together until a dough forms.
- Roll into balls. Roll balls in shredded coconut.
- Eat and enjoy!
MORE ENERGIZING TREATS TO TRY
Grain-free Lemon Coconut Energy Bites
Made in one bowl with minimal ingredients, these energy bites are bursting with zesty lemon flavor!
Servings: 11 bites
- ½ cup cashew butter, or almond butter
- 2 tablespoons honey , or pure maple syrup
- 1 teaspoon vanilla extract, preferably non-alcoholic (reduce to ½ tsp if alcohol based)
- 1 lemon, (2 teaspoons lemon juice + 2 teaspoons lemon zest)
- ½ cup almond flour
- ¼ cup ground flax seed
- ¼ cup shredded unsweetened coconut, for rolling
- ¼ teaspoon sea salt, optional; omit if nut butter is salted
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In a large bowl, combine cashew butter, honey, vanilla, lemon juice and zest. Stir together until smooth.
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To the bowl, add the almond flour, ground flax and salt (if desired). Stir until a dough forms. If it is too wet, add a bit more almond flour or flax. You can also refrigerate the dough for 10-15 minutes to help it firm up a bit.
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Scooping out roughly 1.5 tablespoons at a time, roll the dough into individual balls. Roll the balls in the shredded coconut, until all of them are coated.
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Leftovers can be stored in an airtight container in the refrigerator for up to one week.
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Calories: 136kcal, Carbohydrates: 10g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 5mg, Potassium: 132mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2IU, Vitamin C: 5mg, Calcium: 29mg, Iron: 1mg
