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I’ve been craving all things summer lately – sunsets, walks, days on the beach, and all the fresh summer foods. When I think of the flavors of summer I always conjure up visions of ice cream cones, watermelon, frosty beverages, and the combination of coconut and citrus. Hand me a snack or cocktail with coconut and lemon and I am one happy lady. Cue the coconut lemon energy balls…..
Making coconut lemon energy balls
These energy balls are so simple to make, and if you haven’t worked with coconut or almond flour, fear not. The mixture for this comes together very easily and the resulting texture will be soft and smooth, practically melting in your mouth. The trick is to make sure that you properly measure your ingredients and that your mixture sticks together. If it’s not sticky enough, add just a splash of coconut milk at a time until the balls hold together and don’t crumble apart.
The dough should look like this:
Tips For Making Coconut Lemon Energy Balls
- Don’t over measure your flour. Scoop your flour into your measuring cups. Don’t drag the the measuring cup through the flour or you may overmeasure.
- Be sure to use superfine almond flour. This will ensure you have a texture that isn’t dry or gritty.
- You need to use the watery part of the coconut milk, not the thickened cream that develops at the top of the can. You can scoop a hole out of the creme to pour out the water you need.
- If you’re mixture isn’t sticky enough, try adding a splash more of the coconut milk until it sticks together.
- Scrape down the sides of your food processor a couple of times and continue blending so all of the ingredients are evenly incorporated.
Does your coconut milk look like this?
Just a scoop out some of the cream as I did here so you can pour out 1/4 cup of the watery part.
Storing your energy balls
I prefer to store these energy balls in the refrigerator in an airtight container, and they typically retain their optimal texture and flavor for about a week. I’ve stashed these in my purse for long days running errands and they hold up wonderfully. They also make great school snacks if coconut is allowed. If you don’t want to enjoy them cold you can leave them out at room temperature for 30 minutes before serving.
Craving chocolate?
Try my chocolate coconut energy balls.
No Bake Coconut Lemon Energy Balls
Ingredients
For the energy balls
- 1/2 cup superfine almond flour
- 1/2 cup coconut flour
- 3 cups shredded coconut
- 3/4 cup maple syrup
- 1/4 cup canned coconut milk see above for tips
- zest of 1 large lemon
For Dusting
- 1/4 cup shredded coconut
- zest of half a lemon
Instructions
- Add all of your ingredients for the energy balls to a food processor or high-speed blender and blend well. Scrape down the sides of your food processor a few times and continue blending to be sure the mixture is well blended. The dough should be soft and stick together when formed into a ball. If it's too crumbly try adding in another small splash of coconut milk until it sticks together.
- Add your remaining coconut and lemon zest for dusting in a shallow bowl.
- Form your energy ball mixture into 18 small balls. Roll each one through the dushing mixture until it's covered. You can gently press the dusting coconut into the ball to help it stick.
- Put your energy balls into an airtight covered container and chill for 30 minutes before serving.
- These can be stored in the refrigerator for up to 7 days. You can leave them out for 30 minutes before serving if you'd like them to be soft and at room temperature.
Video
Notes
Nutrition
Did you make these coconut lemon energy balls?
Please let me know how they turned out for you! Leave a comment below and rate the recipe.
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