These easy, vegan Lemon Coconut Energy Balls come together in 15-minutes and are packed with nourishing ingredients like chia seeds, sunflower seeds and oats!
If you want a snack recipe that tastes like a vacation, these Lemon-Coconut Energy Balls are for you. They have a zesty, coconut flavor that’s perfectly sweet while also being a great source of healthy fats, particularly omega-3s from the hemp seeds, and fiber from the oats. These are the perfect recipe to meal prep ahead of a busy week when you need quick grab and go snacks or dessert, plus they’re totally kid-approved!
These Energy Balls are straight from my cookbook, The Simple Vegan Kitchen, and one of my favourite recipes in the entire book!
Why I love these Healthy Energy Balls
These energy balls are packed with healthy ingredients like hemp seeds, oats and sunflower seeds. The hemp seeds provide a great dose of protein and omega-3‘s, which are important for brain, heart and eye health. Sunflower seeds provide additional healthy fats and protein, while oats boost the fiber content even more!
These are the perfect make-ahead snack to have on hand for busy days or when you just need a pick-me-up. I love making a double batch and keeping half in the freezer to reach for! These also make a great easy breakfast paired with some protein like a glass of soy milk or a green smoothie!
How to make these Lemon Coconut Energy Balls
1. If using a food processor, you can add all ingredients, besides 1/3 cup of shredded coconut, to the food processor and mix until the dough starts to form together. Skip to step 4.
2. If using a blender, add the sunflower seeds to a high-speed blender and blend until they’re smooth. Add the oats and blend until they have the consistency of flour.
3. Add the sunflower seeds and oats to a large bowl with the coconut oil, 1⁄2 cup (48 g) of shredded coconut, the lemon zest, lemon juice, maple syrup, hemp seeds and salt. Stir to combine everything into a dough-like consistency.
4. Form the dough into balls of 2 to 3 tablespoons (40 to 60 g) per ball. You should have approximately 12 balls.
5. Add the remaining 1⁄3 cup (32 g) of shredded coconut to a bowl and roll the energy balls in the coconut. Place them on a clean plate and refriger- ate them for 20 to 30 minutes until they’re set.
6. Refrigerate leftovers in an airtight container for up to 1 week.
Substitution Suggestions
Sunflower Seeds: I’d recommend choosing cashews as an easy swap in this recipe for sunflower seeds. Really any nuts will work, but keep in mind that the flavor profile may change.
Large Flake Oats: Large flake oats work best in this recipe, but instant oats will work as well!
Hemp Seeds: While I love using hemp seeds in this recipe for the amount of protein they boast, flax and chia also work well!
Maple Syrup: Agave nectar or honey would also work well in this recipe!
Storing Leftovers
Refrigerate leftovers in an airtight container for up to 7 days. You can also freeze any leftovers in an airtight container for up to one month!
Recipe Notes
- You may need to work the dough between your hands for a few seconds before forming the dough into balls.
- The balls may seem fragile when you first make them, but the coconut oil helps them firm up in the fridge.
- If you want to add more protein to these energy balls you can add a scoop of unflavoured protein powder! Keep in mind that you may need to add more coconut oil or a splash of plant-based milk if you do this to add some moisture.
Lemon Coconut Energy Balls
If you want a snack recipe that tastes like a vacation, these Lemon-Coconut Energy Balls are for you. They have a zesty, coconut flavor that’s perfectly sweet while also being a great source of healthy fats, particularly omega-3s from the hemp seeds, and fiber from the oats. These are the perfect recipe to meal prep ahead of a busy week when you need quick grab and go snacks or dessert, plus they’re totally kid-approved!
Ingredients
- 1⁄2 cup (67 g) raw, hulled, unsalted sunflower seeds
- 1 cup (80 g) large flake oats
- 2 tbsp (30 ml) coconut oil, melted
- 1/2 cup + 1/2 cup (80 g) shredded coconut, divided
- 1 tsp lemon zest
- 1/4 cup (60 ml) lemon juice, about 1 lemon
- 3 tbsp (45 ml) maple syrup
- 1/4 cup (20 g) hemp seeds
- 1/4 tsp salt
Instructions
-
If using a food processor, you can add all ingredients, besides 1/3 cup of shredded coconut, to the food processor and mix until the dough starts to form together. Skip to step 4.
-
If using a blender, add the sunflower seeds to a high-speed blender and blend until they’re smooth. Add the oats and blend until they have the consistency of flour.
-
Add the sunflower seeds and oats to a large bowl with the coconut oil, 1⁄2 cup (48 g) of shredded coconut, the lemon zest, lemon juice, maple syrup, hemp seeds and salt. Stir to combine everything into a dough-like consistency.
-
Form the dough into balls of 2 to 3 tablespoons (40 to 60 g) per ball. You should have approximately 12 balls.
-
Add the remaining 1⁄3 cup (32 g) of shredded coconut to a bowl and roll the energy balls in the coconut. Place them on a clean plate and refriger- ate them for 20 to 30 minutes until they’re set.
-
Refrigerate leftovers in an airtight container for up to 1 week.
Connect with Lauren!
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also see the full recipe and 59 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories!
Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post.
Other Snack Recipes You’ll Love
5-Ingredient Spicy Edamame Dip
Pineapple Coconut Tropical Smoothie
Want to learn how to thrive on a plant-based diet? Check out my online program, Thriving on Plant-Based Fundamentals!
Need some guidance on your plant-based journey? We can work together virtually! Book your FREE 15-minute consultation to see if we’d be a good fit!
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