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!
Servings 12 balls
Equipment
- Food processor or high speed blender
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.
