These Lemon Protein Balls are easy to make in just one bowl with just a few simple pantry ingredients. They are are bright, sunny and the perfect healthy, low carb, gluten-free, vegan and paleo-friendly snack for on the go.
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EASY SNACKS
Looking for a healthy snack recipe for on the go or one that uses up some simple pantry ingredients? Protein balls, no bake energy bites, fat bombs and homemade granola bars are not only super easy to make. They only require a handful of ingredients you most likely have in your kitchen cupboard.
These lemon protein balls are bright, sunny and the perfect easy recipe for spring.
INGREDIENTS YOU NEED:
- maple syrup or Lakanto sugar-free maple syrup
- softened refined coconut oil
- lemon juice
- lemon zest
- vanilla
- superfine blanched almond flour
- poppyseeds
- Plant-based Protein Powder: we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe vegan but feel free to do so if it fits with your dietary preference.
OPTIONAL COATING:
- shredded coconut
- melted coconut butter / coconut manna
- lemon zest
HOW TO MAKE LEMON PROTEIN BALLS
- In a large bowl, combine all the ingredients (minus the coating) in a large bowl. Use a fork to mix until a dough forms. Add more flour / lemon juice / sweetener as needed. Use clean hands to knead and shape into balls.
- Roll into shredded or drizzle with coconut butter. Top with more lemon zest, if desired.
- Chill for 20 minutes or until coating is set. Store in airtight container in fridge for up to 5 days or freezer for 3 months.
SUBSTITUTIONS FOR LEMON BLISS BALLS:
- Swap out shredded coconut for coconut sugar OR chopped nuts
- Use good quality protein powder with no added sweeteners OR swap with hemp seeds and / or chia seeds for an extra boost of nutrition
- Pulse softened dried dates, prunes or apricots with some water in your
if you don’t want to add any liquid sweeteners
- A pinch of sea salt helps to cut down sweetness and adds flavor
HOW TO STORE LEMON BLISS BALLS?
You can store these lemon energy bites room temperature but chilling them in the fridge prevents them from getting too soft or mushy.
Just place the energy balls in a single layer in an airtight container or in zip-lock bags.
FOR MEAL PREP AND FREEZER:
You can make a double batch of this vegan protein balls recipe ahead of time and place them on a baking sheet and place them in the freezer for about 30 minutes to set. Then we store them in freezer-friendly zip-top bags.
Then you just grab one or two in the morning or any time you need a quick pick-me-up.
ARE LEMON PROTEIN BALLS HEALTHY?
Protein balls are a great healthier treat option when enjoyed in moderation on a balanced diet. They are made with wholesome ingredients and packed with fiber and protein but sweet enough to satisfy that sweet dessert craving.
More lemon recipes:
These Lemon Protein Balls are easy to make in just one bowl with just a few simple pantry ingredients. They are are bright, sunny and the perfect healthy, low carb, gluten-free, vegan and paleo-friendly snack for on the go.
- 1/3 cup pure maple syrup or sub with 1//4 cup Lakanto sugar-free maple syrup
- 1 cup creamy cashew butter (cashew butter works best or sub with preferred nut / seed butter) , (cashew butter works best or sub with preferred nut / seed butter). You can also sub with softened vegan butter, refined coconut oil, ghee or unsalted butter.
- 3 tbsp pure lemon juice OR 2/3 tsp pure lemon extract. OR 2/3 tsp pure lemon extract.
- 1 tbsp lemon zest
- 1/4 tsp vanilla extract
- 2/3 cup superfine blanched almond flour , or more as needed
- 2/3 tsp poppyseeds
- 2 tbsp plant-based protein powder , we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe vegan but feel free to do so if it fits with your dietary preference.
- 1/4 cup unsweetened shredded / desiccated coconut , can also sub with coconut sugar OR finely chopped nuts
- 3 Tbsp melted coconut butter (coconut manna) (or mix powdered sugar with water to form a thick paste)
- More lemon zest , for garnish
Line a large baking sheet with parchment paper. Set aside.
In a medium sized bowl, whisk together the cashew butter, lemon juice, maple syrup, lemon zest and vanilla extract. Add in the almond flour, protein powder if using and poppy seeds and mix well until a thick cookie-dough batter forms.
Taste and add more maple syrup, cashew butter or almond flour, as needed to taste. Chill the mixture for 30 minutes as needed, for easier rolling.
Meanwhile, place the shredded coconut into a shallow bowl. Slightly wet your hands and roll about 1 tbsp worth of the mixture into 1-inch balls.
Roll each ball into the shredded coconut, covering well on all sides. Repeat with remaining batter.
Place each ball on the prepared baking sheet and drizzle with melted coconut butter and garnish with lemon zest. Place the pan in the freezer for 10 minutes, or until set then enjoy immediately or transfer to an airtight container and store in the freezer until ready to enjoy.
Did you try this recipe?
Melanie -
Yum, these were so good! A favorite here!
Erin -
Yum, these came out so good! We made three batches already and are on our fourth. Thanks!
Nicole -
Amazing texture and flavour ☺️ Super happy with these and will make again. Essentially tastes like an almond lemon cookie sort of!
Natalie -
Yum! My kids loved these, thanks!
Marlena -
I made these with my kids and they loved them and we are adding them to our regular line-up! Yum! thanks!