No-Bake Lemon Coconut Balls Recipe (Without Condensed Milk)
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Jump to Recipe Watch VideoThis no-bake lemon coconut balls recipe is a tasty treat loaded toasted shredded coconut, fresh lemon juice, and a creamy nut base made with almonds and cashews. Add ingredients to a food processor, mix and rolls, and a yummy treat is ready in 10 minutes.
These coconut bites are made with nuts, lemon juice and zest, and an all-natural sweetener. These bites make a great snack, treat, or an addition to the lunchbox.
Want more great easy-to-make snacks? Try our peanut butter banana wraps, dehydrated kale chips recipe, or our favorite vegan avocado pinwheels!
We’ve been loving making energy bites lately (our chocolate oat balls are a lunch-time snack), and these lemon coconut bites are our new favorite! I love lemon desserts, and the bright fresh lemon juice and zest make these an excellent treat.
They have just a touch of natural sweetness, and a rich and creamy base made of ground almonds and cashews. Roll the lemon coconut balls in toasted coconut flakes for a great treat or dessert!
Why This Recipe Works
- They’re bright, fresh, and citrusy!
- Loaded with natural and flavorful ingredients.
- It’s an easy no-bake recipe, cooks of any skill level can successfully make these.
- Great for dessert, snack, or treat.
- A quick recipe that takes just 15 minutes to make.
- This recipe has no condensed milk, making it a great vegan or plant-based/dairy-free option.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Fresh Lemons
- Unsweetened Coconut – I use unsweetened coconut in my recipes to control the amount of sugar that goes in.
- Cashews: I love raw unsalted cashews in this recipe – there’s no need to get roasted nuts, as the raw cashews make the perfect creamy addition to this recipe.
- Almond Flour or Almond Meal – You can buy pre-ground almond flour online (I make a wicked almond flour pie crust too!) or you can use any leftovers from making nut milk for a great no-waste recipe.
- Ground Flaxseeds: in addition to being delicious, I love adding a scoop to breakfasts, lunches, or smoothies!
- Pure Maple Syrup
Additions and Substitutions
- Instead of using almond flour, you can grind raw almonds in a food processor instead.
- Try lime or orange bites for a great twist.
- You can substitute the maple syrup for sugar, brown sugar, agave, or honey
- Instead of rolling the balls in coconut, you can use melted white chocolate for an extra sweet treat!
How To Make This Recipe
- Add the coconut flakes to a food processor. Blend for a minute or two until the coconut is finely shredded. Remove 1/4 if the coconut and place on a plate for later.
- To the food processor, add the cashews, almond flour, lemon juice, lemon zest, 2 tablespoons of water, maple syrup, vanilla, and salt. Mix for a few minutes until the batter becomes a thick paste, you should be able to roll the mix into a ball with your hands. If it is too dry and cannot be rolled by hand, add the remaining 2 tablespoons of water and blend again. If it is still too dry, add an additional tablespoon of water.
- Roll about 2 tablespoons of dough into a ball in your hands, then roll in the finely shredded coconut to cover. Repeat until the remaining lemon mix is gone.
- Store in an airtight container and refrigerate for up to 2 weeks, or freeze bites for 4 months, and enjoy for a quick treat any time!
Recipe FAQs
For the best texture and flavor, use unsweetened shredded coconut – I used toasted. Sweetened coconut can make the balls too sweet, so look for an option with no added sugar. You can also use desiccated coconut too, which has a finer texture.
Yes, you can substitute lime, orange, or even grapefruit juice and zest for lemon. Each citrus fruit will give the balls a unique twist.
Store the Lemon Coconut Balls in an airtight container and refrigerate for up to 2 weeks. Or freeze them for up to 3 months in a freezer bag (we love freezing these)!
More Easy Coconut Recipes You’ll Love!
- Granola with Coconut Recipe
- Coconut Cream Pie with Meringue Recipe
- Red Lentil Soup with Coconut Milk Recipe
- Bahama Mama Tropical Smoothie Recipe
- Black Bean Coconut Soup Recipe
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Learn new ways to cook with seasonal produce! Our new book One Ingredient, Five Ways has delicious plant-based recipes for every season.
Lemon Coconut Balls
Equipment
- Food Processor
Ingredients
- 1 cup coconut flakes unsweetened
- 1 cup cashews
- 1 cup almond flour or almond meal
- 2 lemons juiced and zested
- 1 tablespoon ground flaxseeds
- 2 tablespoons water or more if needed
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon Sea Salt
Instructions
- Add the coconut flakes to a food processor. Blend for a minute or two until the coconut is finely shredded. Remove 1/4 of the coconut and place on a plate for later.
- To the food processor, add the remaining coconut flakes, cashews, almond flour, flaxseeds lemon juice, lemon zest, 2 tablespoons of water, maple syrup, vanilla, and salt. Mix for a few minutes until the batter becomes a thick paste, you should be able to roll the 'dough' into a ball with your hands. If it is too dry and cannot be rolled by hand, add the remaining 2 tablespoons of water and blend again. If it is still too dry, add an additional tablespoon of water.
- Roll about 2 tablespoons of dough into a ball in your hands, then roll in the reserved finely shredded coconut to cover. Repeat until the remaining dough is gone. Refrigerate, and enjoy for a quick treat any time!
Video
Notes
- Instead of using almond flour, you can grind raw almonds in a food processor instead.
- Try lime or orange bites for a great twist.
- You can substitute the maple syrup for sugar, brown sugar, agave, or honey
- Instead of rolling the balls in coconut, you can use melted white chocolate for an extra sweet treat!
Nutrition
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