These little coconut energy balls have the perfect balance of creaminess from the cashews, caramel sweetness from the dates and a distinctive zest from the fresh lemon. A breeze to make, energy balls are such a great little treat to have stashed away in the fridge or freezer. Perfect as a little snack or even a dessert, they taste that good!
I don’t tend to make a huge amount of things with Medjool dates in large quantities; in this recipe I have balanced out about 9-10 dates with a ton of healthy fats from the cashews, coconut and chia seeds so that you’re not consuming too much sugar at once and to help slow digestion (the protein powder will help too). If you make bite-sized energy balls you won’t be consuming a whole date even if you have two! Too much dried fruit at once can cause digestive discomfort in some people (with IBS or who otherwise need to follow a low-FOPMAP diet), which is also why I have gone for a balance of fruit + fats and protein.
All that aside – these coconut energy balls are really incredibly delicious! I love keeping them in the freezer and eating them cold with a black coffee; they are a really nice texture frozen.
A little tip on using Medjool dates: if you’ve kept them in the fridge and they’re a bit hard, before using them in this recipe, spread them out on a tray and pop them into an oven at the lowest temperature (about 40 degrees) just for ten minutes. They will be so soft and easy to blend!
Lemon, Cashew and Coconut Energy Balls
- 180 grams Medjool dates (9-10 dates)
- 1 1/4 cups raw cashews
- 1/2 cup desiccated coconut
- 1/2 cup neutral flavored protein powder
- 2 tbsp chia seeds
- 1 lemon
- 1/2 tsp salt (Pink Himalayan is great!)
- 2 tsp vanilla extract (optional)
- 1/2 cup desiccated coconut, for rolling
- Place dates, cashews and coconut in a food processor. Pulse until the cashews have broken up quite a bit and are starting to make a crumbly paste with the dates and coconut.
- Add in the protein powder, chia seeds, salt, vanilla and the zest and juice of the lemon. Blend again until everything is well combined, sticking together and the cashews are now a fine crumb.
- Scatted the extra desiccated coconut over a tray. Scoop out heaped teaspoons of the mixture and roll into balls, dropping them into the desiccated coconut as you go to coat them.
- Place the balls in the fridge to firm up a bit after you've finished rolling them. Store them in the fridge for up to a week, or pop some in to the freezer for a much longer life; they'll keep in there a few months. I quite like eating them right from the freezer!