Vegan Coconut Lime Energy Balls (Print View)

Zesty no-bake bites with tropical coconut, lime, and creamy cashews.

# Components:

→ Base

01 - 1 cup (150 g) raw cashews
02 - 1 cup (120 g) pitted Medjool dates, approximately 10 large dates
03 - ½ cup (40 g) unsweetened shredded coconut, plus extra for rolling

→ Flavor

04 - Zest of 2 limes
05 - 2 tablespoons fresh lime juice
06 - 1 teaspoon pure vanilla extract
07 - Pinch of sea salt

# Method:

01 - Place cashews in a food processor and pulse until finely chopped but not a paste.
02 - Add pitted dates, shredded coconut, lime zest, lime juice, vanilla extract, and sea salt. Process until the mixture sticks together when pressed, about 1 to 2 minutes.
03 - Scoop out tablespoon-sized amounts and roll into balls using your hands.
04 - Roll each ball in additional shredded coconut to coat evenly.
05 - Place energy balls on a parchment-lined tray and chill in the refrigerator for at least 30 minutes before serving to achieve optimal texture.

# Expert Advice:

01 -
  • They taste like a vacation in your mouth without any of the guilt that usually follows a snack.
  • Fifteen minutes from craving to finished product means you can make these while your coffee brews.
  • The lime and coconut combination feels fancy enough to share but simple enough that you won't hesitate to eat three in a row.
02 -
  • If you process the mixture too long, you'll end up with cashew butter instead of a rollable dough, so set a timer and resist the urge to keep going.
  • The parchment paper matters more than you'd think because these can stick to regular surfaces, and peeling them off later feels like a small tragedy when you worked this hard.
03 -
  • Buy your dates already pitted to save yourself the sticky-finger situation and the time spent fishing out pits.
  • If your cashews have skins on them and you want the balls to look more refined, you can blanch them first, but honestly the skins add nutrition and nobody actually cares if they're there.
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