Lemon Cake Energy Balls
By Linley Hanson
11/14/2019
These Lemon Cake Energy Balls are a healthy snack idea that tastes like a little bit of heaven! Store these energy balls in the freezer for an easy grab-and-go snack that is packed with protein, fiber , and tons of flavor. They will give you the energy you need to get through any work or school day!
Lemon Cake Energy Balls
Got Questions About Energy Balls?
How to Make Lemon Cake Energy Balls
Step 1: Blend the Cashews
Step 2: Add in the rest
Step 3: Roll Those Balls + Freeze
More Healthy Energy Ball Recipes
- 12 Energy Ball Recipes
- Coconut Chocolate Energy Balls
- Peanut Butter Energy Balls
Ingredients1x2x3x
- ▢ 2 cups chopped raw cashews
- ▢ 10 Medjool dates , pitted*
- ▢ 1 tablespoon lemon zest , about 1 lemon
- ▢ 1/2 tablespoon lemon juice
- ▢ 1/2 cup shredded unsweetened coconut
- ▢ 1 tablespoon chia seeds
- ▢ Pinch of salt
Instructions
- Place cashews in a high speed blender and process on high for about 1 minute or until your cashews have turned into cashew meal.
- Then, add in the rest of the ingredients (other than the chia seeds) and blend on high for 2-3 minutes or until you’ve formed a sticky dough. Add in chia seeds and pulse until combined.
- Once your dough is sticky, use a tablespoon cookie scoop to form truffles. If you find your dough isn’t sticky enough to form your truffles, add more lemon juice by the teaspoon. Store in fridge or freeze half for Week 4 if following the meal plan.
Tips & Notes
- Make sure to use “sticky” medjool dates, which can be found in the produce section. If they are hard, we recommend soaking before using in this recipe. Also, don’t forget to pit dates before processing!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Lemon Recipes
- Raw Lemon Coconut Bars
- Healthy Gluten Free Lemon Bars
- Lemon Blueberry Crumble Bars
Lemon Cake Energy Balls
Ingredients
- 2 cups chopped raw cashews
- 10 Medjool dates pitted*
- 1 tablespoon lemon zest about 1 lemon
- 1/2 tablespoon lemon juice
- 1/2 cup shredded unsweetened coconut
- 1 tablespoon chia seeds
- Pinch of salt
Instructions
- Place cashews in a high speed blender and process on high for about 1 minute or until your cashews have turned into cashew meal.
- Then, add in the rest of the ingredients (other than the chia seeds) and blend on high for 2-3 minutes or until you’ve formed a sticky dough. Add in chia seeds and pulse until combined.
- Once your dough is sticky, use a tablespoon cookie scoop to form truffles. If you find your dough isn’t sticky enough to form your truffles, add more lemon juice by the teaspoon. Store in fridge or freeze half for Week 4 if following the meal plan.
Notes
- Make sure to use “sticky” medjool dates, which can be found in the produce section. If they are hard, we recommend soaking before using in this recipe. Also, don’t forget to pit dates before processing!
