There’s something about the combination of lemon and coconut that instantly feels special. While I love chocolate strawberry energy balls and these pecan pie energy balls, these no-bake lemon energy balls have become one of my favorite ways to satisfy a sweet craving. They’re bright, refreshing, and packed with fresh citrus flavor in every bite.
Healthy Lemon Energy Balls Ingredient Overview
- Almond flour – Almond flour is made from skinless almonds and has a fine texture, resulting in softer, smoother energy balls.
- Desiccated coconut – Use unsweetened desiccated coconut for the best results. If you only have shredded coconut on hand, you can still use it, but the texture will be slightly coarser.
- Almond butter – Look for almond butter made with just almonds (and perhaps a little salt). If your almond butter is very thick, stir it well before measuring.
- Maple syrup – Go for 100% pure maple syrup, not pancake syrup. The darker “Grade A dark” usually has a richer, more caramel-like taste.
Why You’ll Love Them, Too
They taste like dessert, but they’re made with real, nourishing ingredients that actually keep you going. Sweet, tart, and soft.
FAQs
Store in an airtight container in the fridge for up to one week.
For easy snacking on the go, they’re fine at room temperature for a few hours, as long as they’re kept out of direct sunlight or heat.
Yes! Place them on a baking sheet in a single layer and freeze for 1–2 hours until solid, then transfer to a freezer-safe bag or airtight container. This prevents them from sticking together.
They’ll keep in the freezer for up to 3 months.
To thaw: Move them to the fridge the night before, or let them sit at room temperature for 15–20 minutes.
Healthy Lemon Energy Balls
Equipment
Ingredients
For the balls:
- 1 cup almond flour
- 1/2 cup desiccated coconut
- 1/3 cup real maple syrup
- 1/3 cup almond butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (zest of about 1 small lemon)
- A pinch of salt
For coating:
- 1/2 cup desiccated coconut
Instructions
- In a food processor, combine the almond flour, desiccated coconut, maple syrup, almond butter, lemon juice, lemon zest, and a pinch of salt.
- Process until a soft, slightly sticky dough forms.
- Roll the mixture into small balls (about 1 tablespoon each).
- Roll each ball in the extra desiccated coconut until fully coated.
- Refrigerate for at least 20–30 minutes to firm up before serving.