Fall can’t come soon enough. Alas, I will just have to find a way to enjoy what’s left of the summer. And with that being said, I am going straight to the grocery store and buying a bag of lemons. Nothing says summer like a tarty lemon treat and to be honest, I really didn’t get my lemon fill this summer. I was focused more on summer berries and that’s just not fair to the lemon who is just as much a summer fruit as any.
In previous summers, I have made lemon tarts, lemon muffins, lemon loafs and even lemon candies so to add a little twist onto this summer I made lemon pie energy balls. My poor little freezer is so full of all these little treats I’ve made this summer, that I wasn’t sure it would hold this large batch of lemon bites I made. It’s a shocker that I even have anything left over since I usually eat just about all that I bake but lately I can’t seem to keep up!
Luckily, my theatre company had a gala for the grand opening of our new theatre we built and I was able to donate all of my stored up energy bites to the event to serve to all of our guests (galas can be an exhausting time, you know doing raffles and participating in auctions—they needed the energy). Needless to say, they were happy it was still summer and got to enjoy my energy bites because they were a major hit—not one left to spare!
You’ll also love:
- 1 cup dates, pitted
- 1 cup raw cashews
- ¼ cup unsweetened desiccated coconut plus more for rolling
- 1 tsp. honey
- 1 tsp. vanilla extract
- Zest of 1 lemon
- Juice of ½ lemon
- Place all your ingredients into a food processor until a dough forms. You may need to stop and scrape the sides as needed.
- Roll dough into 12 evenly sized balls.
- Roll balls in desiccated coconut.
- Store in an airtight container.
More Good Lemon Ball Recipes
No-Bake Coconut Lemon Balls (Cashew-Free)
These bright and easy coconut lemon balls require no baking and little prep time. The dough should be refrigerated for at least 45 minutes before being rolled into balls in order to become sturdy. They are a great dessert to keep in the refrigerator for snacking throughout the week.
1 1/2 cups unsweetened coconut flakes, plus more for rolling
1 1/3 cups almond flour
1/2 cup coconut flour
1/4 tsp salt
5 tbsp honey
1/4 cup fresh lemon juice
1 tsp vanilla extract
Zest of half a lemon
1/4 cup coconut oil, melted
1. Mix together the almond flour, coconut flour, coconut flakes, and salt in a small bowl.
2. In a separate bowl, mix together the honey, lemon juice, lemon zest, and vanilla. Once mixed, add in the melted coconut oil and stir. Then add the dry ingredients and stir until evenly combined. If the mixture is dry, add more coconut oil. Refrigerate the dough for 45 minutes to chill.
3. Roll the chilled dough into small balls with your hands and place onto a sheet of wax paper. Then roll each ball in coconut flakes if desired. Serve cold or store in the refrigerator.