Lemon Coconut Energy Balls

Ingredients used

To make these lemon coconut balls you will only need a few simple ingredients:

• Cashews. Cashew nuts have a neutral taste with hints of sweetness. They give softness and melting texture to energy balls, that's why I love them. Also, cashews are loaded with nutrients - proteins, fibers, plus antioxidants. (1) I used unsalted cashews here.
• Coconut. Coconut added wonderful flavor. Coconut is also packed with many nutrients - especially energy-boosting fats and fibers. (2)
• Lemon. You will need lemon juice as well as some lemon zest, so make sure you use organic lemon here. The zest gives the majority of the citrus flavor, so don’t skip it!
• Sweetener. I used pure maple syrup, but you can easily use honey here if you like. Sirup gave subtle sweetness yet didn't overload energy balls with many sugary calories.

I always like to add some superfoods to the mixture, to make energy balls more interesting and nutritious. This time I added:

• Hemp seeds. They are loaded with two essential fatty acids, omega-6, and omega-3 but also a great source of proteins. 

How to make Lemon Coconut Energy Balls

To make these lemon coconut energy balls, you will need some equipment, a good food processor, or a food chopper.

• Start with preparing and measuring all ingredients. I like using measuring cups.
• Take a high-speed food processor and add all ingredients.
• Process everything at high speed for about two minutes until everything is nicely chopped.
• Don't worry if the dough seems dry in the beginning. Just continue mixing. Scrap down the dough with a spatula if needed.
• Stop the processing and check texture by pinching the dough between your fingers. It should be sticky and able to keep its shape.
• If the mixture is still too dry, add a bit more hot water (just a teaspoon). Mix again and check the texture. 
• Using a spoon, scoop out the dough and roll it between your palms to form a little bite-size ball. Repeat with the remaining dough.
• Place balls on a plate, serving tray, or in an airtight container and refrigerate to harden.
• Makes 16-18 bite-sized balls. The recommended serving size is 2 balls.

Substitutions

• You can substitute hemp seeds with ground flax seeds or chia seeds.
• You can substitute maple syrup and use honey. Make sure honey is in runny form.
• Date syrup can be used instead of maple syrup but it will change the color of the dough. Stevia or any low-carb sweetener won't work here. 
• You can substitute lemon juice with lemon extract.
• You can substitute fresh lemon zest with dried lemon zest.

Recipe tips

• Use raw unsalted cashews. Don't swap it with cashew butter.
• If you notice that the mixture is too dry and crumbly, add a teaspoon of warm water.
• Also, make sure you taste the dough. These lemon and coconut bliss balls are quite citrusy, so if you feel like you need a bit more sweetness, feel free to add more sweetener. 
• If you're planning on using fresh lemon zest, make sure you use the zest of organic unwaxed lemons. If there are no such lemons available to you, you can use packaged lemon zest.

Tips for storing

• Keep lemon coconut balls covered in an air-tight food container in the refrigerator for up to 7 days.
• TO FREEZE: Place balls in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw for 5 minutes at room temperature before consuming.