These lime coconut energy bites are easy to make in minutes with just 4 simple ingredients. Enjoy these sweet, tropical treats any time of day for a healthy snack or dessert.

A stack of energy balls covered in shredded coconut on a plate.

Recipe Features

  • Dietary restriction-friendly. This recipe is vegan, gluten-free, oil-free and has no added sugar.
  • Travel well. Take them camping, hiking, or pack them for lunch.
  • Quick and easy. All you need is a food processor, 10 minutes, and 4 ingredients.

Ingredient Notes

Lime, coconut, dates and cashews with labels on a counter.
  • Dates: Any variety works, just make sure they’re soft and moist for best results.
  • Coconut: Use fine or medium unsweetened shredded (desiccated) coconut.
  • Cashews: Use “raw” cashews. They should have no added ingredients such as oil or salt.
  • Lime: You’ll need 1-2 limes to create the lime juice and lime zest.

Step by Step Instructions

Step 1. Make the lime juice and zest and set aside.

Lime zest and lime juice in small glass bowls.

Step 2. Add the cashews to your food processor and break them down into a coarse, grainy flour.

Blended cashews in a food processor.

Step 3. Add the dates and process into a crumbly but sticky dough.

Blended cashews with dates in a food processor.

Step 3. Add the shredded coconut, lime juice and lime zest and process into a thick, sticky dough that sticks together when you press it between your fingers.

Crumbly dough with coconut and lime in food processor.

Step 4. Use your hands to roll the dough into balls.

Feel free to coat the balls in shredded coconut for an extra treat!

Raw energy balls and shredded coconut on a plate with a lime in the background.

Tips and FAQs

  • Raw almonds may be substituted for cashews.
  • Orange or lemon can be used instead of lime.
  • It’s important to use soft, moist dates in this recipe. If your dates are on the dry side, soak in hot water for 15 minutes then drain well before using.

Can I use sweetened coconut?

If that’s all you have and you’re ok with the extra sugar, that’s totally fine.

How should I store these?

The balls can be stored in a sealed container in the fridge for up to 2 weeks or freezer for up to 2 months. They’ll hold up well out of the fridge for 1-2 days if kept cool.

An energy ball coated in shredded coconut on a cutting board.

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A stack of energy balls covered in shredded coconut on a plate.

Lime Coconut Energy Bites

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 15 1x
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan

These tropical lime coconut energy balls are easy to make in minutes with just 4 ingredients. Enjoy these sweet, little treats for a quick snack or healthy dessert.


Scale

Ingredients


Instructions

  1. To make the lime zest, use a fine grater or citrus planer on the lime to accumulate 1 tsp of zest (the outer peel). Slice the lime in half and squeeze or use a citrus juicer to make 2 tbsp of juice in a small bowl or container.
  2. Place the cashews in a food processor and mix until broken down into a coarse, grainy flour. A few larger pieces left behind are ok.
  3. Add the dates and process until it forms a crumbly but sticky dough.
  4. Add the coconut, lime juice and zest and process until you the mixture sticks together when you press it between your fingers.
  5. Use your hands to roll the mixture into 15 balls.

Notes

Store the balls in a sealed container in the fridge for up to 2 weeks or freezer for up to 2 months.

The balls can be rolled in additional shredded coconut if desired.

It’s important to use soft, moist dates in this recipe as they bind everything together. If your dates are on the dry side, soak them in hot water for 15 minutes then drain well before using in the recipe.

Nutrition

  • Serving Size: 1
  • Calories: 142
  • Sugar: 13.4 g
  • Sodium: 2.8 mg
  • Fat: 7.7 g
  • Carbohydrates: 18.7 g
  • Fiber: 2.1 g
  • Protein: 2.8 g

Keywords: lime coconut balls, no-bake coconut balls, lime and coconut energy balls

UPDATE NOTE: This recipe was originally published on April 17, 2014. It was updated with new photos and text on May 20, 2020.