These no bake lemon energy balls taste like little bites of sunshine. They are soft, fudgy, sweet and tangy. They are reminiscent of a classic lemon bar, the best dessert made healthier just in time for Spring and Summer. You won’t believe they are made with creamy cashews and only sweetened by medjool dates. They are the perfect little snack to store in the fridge or freezer for an afternoon pick me up.

These lemon energy balls pack the perfect summer flavor. The texture is creamy and the center is bursting with bright citrus notes. With a little bit of graham cracker dust and lemon zest sprinkled on top, you will want to keep popping these delightful bites all day.

Ingredients for These No Bake Lemon Energy Balls

Cashews are the base for this energy ball recipe. They provide the creamy richness. I recommend soaking the raw cashews in hot water with a pinch of salt for 2 hours. This step will achieve the ultimate creamy and smooth texture.

Medjool Dates are the only sweetener in this recipe. It adds a little caramel flavor and also a gooey texture.

Fresh Lemon Juice is the star of the show. It brightens up this dessert effortlessly and adds such a fun touch.

Coconut Flour helps absorb the extra moisture in this recipe. It also provides a subtle coconut flavor which eleavtes the flavor profile.

How to Make No Bake Energy Lemon Balls

Start by soaking the raw cashews in hot water with a pinch of salt for an hour. Drain and rinse well (until water is no longer leaking from the cashews).

In a blender, add in cashews, pitted medjool dates and lemon juice.
Blend until smooth. The batter should be gooey and sticky.
Add in coconut flour.
Blend again until a more solid texutre is formed.

Next, leave the batter to chill in the fridge for an hour. The batter will become a bit more solid and less sticky, which will make rolling them into balls a bit easier.

Use a 1.5 inch cookie dough scooper to get equal amount of dough.
Roll into balls and coat with crushed graham cracker (optional)
Sprinkle some lemon zest on top.

Finally, you can optionally dust your energy balls with a light coating of graham cracker. I like to also add some zested lemon to the top as well. It adds such a festive and Springy touch.

Enjoy your energy balls immediately or you can also store these energy balls in the fridge or freezer for later.

Tip: If the batter appears to be too wet and hard to form after blending in the coconut flour, blend in an additional one tablespoon of coconut flour at a time until you are able to form balls from the batter.

What Other No Bake Energy Balls Can I Make?

There is SO much variety of no bake desserts here at SKS, however, the no bake energy balls are some of my absolute favorites.

Try out my No Bake Blueberry Cheesecake Energy Balls if you want a creamy, blueberry delight for your next healthy snack!

They are made with only 6 ingredients and they are heavenly when eaten out of the freezer, they really cool you off after a long hot summer day.

My Strawberry Crunch No Bake Energy Balls are also a hit in my household. They’re super easy and delicious with little to no prep.

I love these for breakfast on the go or for an after school snack for my son. They are so easy to take with you to the park in a baggie or sneak a couple into your kiddos lunchbox for a sweet yet healthier dessert.

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Get the recipe:No Bake Lemon Balls {4 Ingredients}

Yield: 12
Prep Time: 30 minutes
Total Time: 30 minutes
These lemon balls are soft and fudgy, sweet and tangy. You won't believe they are made with creamy cashews and sweetened by medjool dates only.
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Ingredients

  • 2 cup raw cashews, soaked and drained
  • 1 cup Medjool dates, ~10 – 12 **
  • ¼ cup coconut flour
  • 6 tbsp lemon juice, 2 lemons juiced

Equipment

Instructions 

  • Soak raw cashews overnight with a pinch of salt (or hot water for 2 – 3 hours). Drain and rinse.
  • In a food processor, pulse together pitted dates, cashews, and lemon juice. Blend until smooth.
  • The batter should be fairly wet and loose. Add in the coconut flours. and blend again until smooth.
  • Let the batter chill in the fridge for at least half an hour for easier rolling.
  • Once dough has chilled, remove from the fridge and begin rolling into 1 inch balls.
  • Lastly, roll in coconut shreds or crushed graham crackers (optional). Sprinkle a little lemon zest on top.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American