Lemon Coconut Energy Bites 1 Bowl Grain-free

These easy-to-make Lemon Coconut Energy Bites are the perfect pre- or post-workout snack but also make a great food gift for the holidays. (1-bowl, 6-ingredient, grain-free snack balls)

There is something about the flavor combination lemon-coconut that just takes me to a happy, sunshiney place! These delectable lemon coconut bites are a perfect summer snack! And the best part? They are super easy! While many energy bites require us to grind toasted nuts, or use food processor etc we skip all that by using nut flours that already come ground finely. In our case almond flour and coconut flour. Just add everything to a bowl, mix and shape!

I love how the almond flour gives these an almost marzipan-like texture. Lemon juice and zest are added for that fresh zing while maple syrup lends these the perfect sweetness.

Why this recipe works!

• Just 6 ingredients and 1 bowl
• No food processor or blender needed
• zesty springy amazing flavor
• versatile. Change flavors to preference!
• no refined sugar or refined oil.

More small bites:

• Pumpkin Snack Bites
• Coconut Caramel Energy Balls
• Vegan Pizza Snack Bites
• Mojito Energy Balls
• Blueberry Muffin Energy Bites

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5 from 2 votes

Lemon Coconut Energy Bites

These easy-to-make Lemon Coconut Energy Bites are the perfect pre- or post-workout snack but also make a great food gift for the holidays. (1-bowl, 6-ingredient, grain-free snack balls)

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: lemon coconut bites, lemon snack balls

Servings: 12

Calories: 78kcal

Author: Vegan Richa

Ingredients

For the snack bites:

• 1 cup (112 g) blanched almond flour
• ¼ cup (30 g) coconut flour
• zest of one lemon
• a good pinch of salt
• ½ teaspoon vanilla extract or vanilla bean powder
• 3 tablespoons maple syrup
• 1 tablespoon lemon juice or as needed

For coating

• shredded dried coconut(small shreds) raw or toasted

Instructions

• In a bowl add the almond flour, coconut flour, and salt and mix really well. Press and mix until the almond flour lumps are broken down.
• Then add in the lemon zest, maple syrup, vanilla, and lemon juice, and mix really well. Press the mix until all of the almond flour is moistened, if it’s not moist enough then add some lemon juice, one teaspoon at a time.( or add maple syrup)
• You want the dough to get somewhat crumbly so that you can easily form into a ball but not sticky, so add lemon juice only if it isn’t already in that state.
• Taste and adjust the flavor. If it needs more sweet add some powdered sugar to taste and mix in. Then using your hands, roll the mixture into small balls. Add shredded coconut to shallow bowl. (I like to toast it on a skillet over medium low until golden and then use).
• Then roll them in the coconut. Set aside and serve. Store refrigerated for upto 5 days.

Video

Notes

• Store the energy bites in the fridge in a ziplock bag or a covered container for up to 5 days or freeze for up to one month.
• To make these lemon poppy seed bites; add 2 to 3 teaspoons of poppy seeds into the mixture. You can also add chia seeds instead, to make lemon chia seeds energy bites.
• To make this recipe nut-free use a mix of oat flour and coconut flour to make the base of the snack bites. You can also blend some sunflower seeds or pumpkin seeds or hemp seeds into a coarse meal and use that as well.
• Add protein powder! Replace a few tablespoons of the almond flour with protein powder of choice 

Nutrition

Nutrition Facts

Lemon Coconut Energy Bites

Amount Per Serving

Calories 78 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 6mg0%

Potassium 13mg0%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 4g4%

Protein 3g6%

Vitamin A 0.1IU0%

Vitamin C 0.5mg1%

Calcium 25mg3%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

How to make Lemon Coconut Energy Bites

Ingredients:

• almond flour and coconut flour make these perfectly smooth and soft. Use more almond flour as a substitute for coconut flour. For nut-free. use oat flour and coconut flour combination or pulse some hemp seeds or pumpkin seeds to make a coarse meal and use that in combination with the coconut flour or both coconut flour and oat flour
• coconut flour is a finer flour than shredded coconut. It also is defatted and not oily. I use it in the recipe to absorb excess moisture to make a good dough, as well as to add a mild coconut flavor.
• lemon juice and zest is added for zing
• maple syrup is added for lending these energy bites a subtle sweetness
• vanilla extract helps balance the flavor of lemon and coconut and adds a pleasant floral aroma
• a pinch of salt helps bring out the sweetness

Tips:

• Store the energy bites in the fridge in a ziplock bag or a covered container for up to 4 days or freeze for up to one month.
• To make these lemon poppy seed bites; add 2 to 3 teaspoons of poppy seeds into the mixture.
  You can also add chia seeds instead, to make lemon chia seeds energy bites.
• To make this recipe nut-free use a mix of oat flour and coconut flour to make the base of the snack bites. You can also blend some sunflower seeds or pumpkin seeds or hemp seeds into a coarse meal and use that as well.

In a bowl add the almond flour, coconut flour, and salt and mix really well. Press and mix until the almond flour lumps are broken down.

Then add in the lemon zest, maple syrup, vanilla, and lemon juice, and mix really well. Press the mix until all of the almond flour is moistened, if it’s not moist enough then add some lemon juice, one teaspoon at a time or maple syrup.

You want the dough to get somewhat crumbly so that you can easily form it into a ball but not sticky, so add lemon juice only if it isn’t already in that state.

Taste and adjust the flavor.

If it needs more sugar add some powdered sugar to taste and mix in. Then using your hands, roll the mixture into small balls. Add shredded coconut to a shallow dish. then roll them in the shallow dish. Set aside and serve. Keep refrigerated for upto 5 days.