Lemon Coconut Energy Balls

I’m two weeks into my second semester of grad school and things are already crazy hectic. I laugh at how “easy” last semester was compared to now – though my time allotted for laughing is now spent nose deep in articles (don’t worry… I still make time for laughing!).

Along with these busy days, has come a lot of eating out and on the go. My grocery trips often result in me buying a bunch of “basics” that I soon realize don’t really go together once I get home. This means I’ve been eating a lot of bread, avocados, and bananas sporadically throughout the day.


I am not a stranger to meal prepping, and am thankful to be self-aware enough to realize that I have been relying on convenience foods more than I should be lately (especially when my brain needs higher quality fuel for my course load). I have recently taken the thirty minutes or so to pick a couple new recipes to try each week and write out a detailed shopping list. The verdict? I was more focused at the grocery store, bought everything I needed (and avoided impulse buys), as well as spent less! A total win.

I was also gifted a beautiful food processor for Christmas (the tell-tale sign I am a full blown adult, eh?) which has been getting a lot of use lately. This recipe is not only easy, it contains minimal ingredients, short prep times, and is no bake.


These beautiful energy balls take about 20 minutes to harden up in the freezer or two or so hours in the fridge. They pack great for snacks all week or even as a dessert! They contain healthy fats, fiber, and a non-insulin spiking energy boost to get you through those afternoon slumps. I foresee many more energy bites coming in the future, but for now enjoy the beautiful marriage of coconut and lemon in these!

Lemon Coconut Energy Balls
Recipe type: Vegan & Raw
Prep time: 
Cook time: 
Total time: 
  • 1 cup medjool dates (pitted)
  • 1 cup raw almonds
  • ½ cup pumpkin seeds
  • ½ lemon (juice + zest)
  • 1 tsp vanilla extract
  • 2 tbsp chia seeds
  • ¼ cup unsweetened shredded coconut
  1. Combine almonds, dates, and pumpkin seeds into a food processor.
  2. Pulse until a rough texture.
  3. Add in remaining ingredients except for the shredded coconut.
  4. Blend until evenly combined.
  5. Scoop out 1 tablespoon worth and form into a ball with your hands.
  6. Roll in shredded coconut and lay out on parchment paper.
  7. Once you have all the balls created, place in fridge or freezer to harden.


Have you been struggling with meal prep lately? Are you interested in learning more tips and recipes on how to plan ahead? Leave some info in the comments and I can work on creating some content to help you out!



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