No-bake lemon coconut balls with cranberries that are super easy and quick to make! Energy balls are a great healthy snack on the go but also perfect for dessert. These nutritious bliss balls are vegan, gluten-free, refined sugar-free, oil-free, and they contain only 5 ingredients!
5-Ingredient Lemon Coconut Balls
This recipe was inspired by my Coconut Bliss Balls. Lemon and cranberries add a nice and refreshing twist and flavor! I always make sure to keep a batch of these lemon bliss balls in my refrigerator because they are the perfect sweet treat.
You know, when that afternoon tiredness kicks in?! I go to my fridge, grab one of these energy balls and I feel instantly better and satisfied without feeling full!
Some reasons, why you should give this quick dessert a try:
- Only 5 ingredients and no food processor or blender needed
- Great for your lunch box
- The recipe is vegan, gluten-free, and healthy
- It’s super quick to make, everyone can do it!
These Lemon Energy Bites Are Great For Kids
Not only will your kids like to eat this nutrient-rich sweet treat, but they might also like to get involved in making it. It’s really a breeze to make the lemon coconut balls, as you will just need the 5 ingredients and a few utensils.
You can add the bliss balls to your kids’ bento box, I am sure they will love it!
How To Make Lemon Coconut Balls?
Check the video below (it’s right above the recipe card) for easy instructions.
STEP 1: Melt coconut butter in a double boiler or microwave.
STEP 2: Add maple syrup or any other liquid sweetener. Give it a mix with a spoon or whisk.
STEP 3: Also, add lemon juice and lemon zest and mix again.
STEP 4: Now add the shredded unsweetened coconut and stir with a spoon. The mixture will thicken and it shouldn’t be too wet or sticky. If you believe it’s too sticky or wet, simply add a little more coconut.
STEP 5: Stir in the cranberries and put the mixture into the freezer for about 5 minutes. This will make the mixture firmer and better manageable.
STEP 6: Use your hands to roll half to one tablespoon (depending on which size you prefer) of the mixture into balls. It works best with slightly damp hands.
Allergy-Friendly Recipe
These lemon balls don’t contain flour, and they are therefore naturally gluten-free. The recipe is also vegan (dairy-free), and suited for many (not all) people with nut allergies. People who are allergic to tree nuts like almonds, cashews, walnuts, pecans, etc. can often still eat coconut.
I used only wholesome ingredients which turned these energy balls into a guilt-free dessert/snack/treat/breakfast on the go! They’re packed with nutrients, fibers, vitamins, and minerals.
Freezer Friendly
I often make a larger batch and freeze the balls, which works really well. Simply freeze them in zip lock bags for up to 3 months. Let them thaw for about 20 minutes before serving. You can also add them directly from the freezer to your lunch box.
These Lemon Energy Balls Are:
- Easy to make
- Great for kids
- Vegan (dairy-free)
- Gluten-free
- Refined sugar-free
- Oil-free
- Nutritious
- A healthy dessert option
- Great as a snack on the go
Should you give these delicious lemon coconut balls a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your remakes! 🙂
If you like quick and easy to make treats, definitely also check out the following delicious gluten-free & vegan recipes:
- No-Bake Peanut Butter Cookies
- 3-Ingredient Coconut Bliss Balls
- Healthy No-Bake Brownies
- 5-Ingredient Bliss Balls With Dates
- No-Bake Chocolate Protein Bars
- Edible Vegan Cookie Dough
- Homemade Bounty Bars
- Breakfast Granola Cups
- Vegan Cheesecake Tarts
Lemon Coconut Balls
Ingredients
- 5 tbsp (80 g) coconut butter melted (*see notes)
- 1/2 cup (45 g) shredded unsweetened coconut + more if needed
- 2 tbsp (40 g) maple syrup or any other liquid sweetener
- Juice of 1/2 small (Juice of 1/2 small) lemon
- 3/4 tsp (3/4 tsp) lemon zest
- 1/4 cup (40 g) dried cranberries
Instructions
- I recommend using a kitchen scale for this recipe. Check the video (it's right above the recipe card) for easy visual instructions.
- Melt coconut butter in a double boiler (a microwave might work as well).
- Add maple syrup (or any other liquid sweetener) and give it a mix with a spoon or whisk.
- Also, add lemon juice and lemon zest and mix again.
- Now add the shredded unsweetened coconut and stir with a spoon. The mixture will thicken and it shouldn't be too wet or sticky. If you believe it's too sticky or wet, simply add a little more coconut.
- Stir in the cranberries and put the mixture into the freezer for about 5 minutes. This will make the mixture firmer and better manageable.
- Use your hands to roll half to one tablespoon (depending on which size you prefer) of the mixture into balls. It works best with slightly damp hands. Enjoy! Store leftovers in the fridge or freezer!
Notes
- This recipe makes just a small batch (about 8-10 lemon balls, depending on the size). Double the recipe to store some balls in the freezer.
- Please note that coconut butter and coconut oil are NOT the same! Coconut butter contains just one ingredient which is shredded unsweetened coconut which has been processed in a food processor or blender. It's rich in fiber and fat and has a smooth texture. Coconut oil, on the other hand, is the extracted oil from the coconut meat, however, it doesn't contain any fiber.
- You can make your own coconut butter and all you need is shredded unsweetened coconut, a food processor, and some patience! 🙂
- Unsweetened coconut shreds are easily available in most grocery stores, make sure to check the Asia section too!
Nutrition information is an estimate and has been calculated automatically
Equipment
If you are using Pinterest, feel free to pin the following photo:
Hi Ela
This coconut balls were hit in the family. I could not find coconut butter so I used coconut spread. I had to use more coconut but still it was not the ball constancy. I added almond flour to make it dry, it worked any way and still 😋 tasty.
Could you please tell, Is coconut spread was the reason why I had To use almond flour to make it dry ?
Hi Roopa, I am glad they were yummy. I think coconut spread is the same as coconut butter. 🙂
Hi Ela! Just wondering if this recipe could be done with cacao butter instead?? Seems to be all I can find locally!
Hello Naomi, I think it could work. Please report back if you give it a try! 🙂
These little coconut balls looks so delicious, Ela! I wish I could try some! Lots of love, Bianca ❤️
Thank you, Bianca! I would love to share them with you. 🙂
Are the nutrition facts for 1 ball?
Correct! 🙂
Gibts die Rezepte neuerdings nicht mehr auf deutsch? Oder hast du den Button zum wechseln so versteckt, dass ich ihn nicht mehr finde?
Hi Beate! Die Beiträge waren aus Versehen nicht verknpüft (was ich jetzt geändert habe). Ansonsten findest du immer alle deutschen Rezepte auf https://elavegan.com/de
Easy, quick and delicious! This recipe is on our menu for the holidays. Thank you Ela ?
Awesome! So happy you liked the recipe, Julie. Thanks for your great feedback. 🙂
they look awesome! could you please advise me on what I can use instead of a coconut butter?
Thanks! You could use cashew butter instead. 🙂
that is another impossible ingredient 🙂 I have some cashews, would it be enough to grind them (I have a coffee grinder)?
No, that won’t work. If you have shredded unsweetened coconut, you could make your own coconut butter like mentioned in the recipe notes. You could possibly also use the thick part of a can of coconut milk/cream. I believe any yogurt could work as well, but it’s, of course, not as creamy as coconut butter. 🙂
oh I see, I will try to figure something out. thank you very much!
You are very welcome! 🙂