About this recipe
If you love citrus desserts like lemon pie or lemon cookies, these cashew lemon energy balls will be your new favorite. They pack the fresh, tangy flavor of lemon with the creaminess of cashews, the texture of oats, and just the right sweetness from maple syrup.
The best part? They’re raw, vegan, gluten-free, and ready in just 15 minutes. All you need is a food processor and a handful of pantry ingredients. I love keeping a container in the fridge for a quick pick-me-up or afternoon snack.
Why you will love this recipe
- Quick & no-bake: only 15 minutes from start to finish.
- Nutritious & energizing: packed with plant protein, fiber, and healthy fats.
- Vegan & gluten-free: made with clean, simple ingredients.
- Perfect snack: ideal for lunchboxes, pre-workout fuel, or afternoon cravings.
- Freezer-friendly: make a batch and store for up to a month.
Ingredient notes
- Cashews: add creaminess and plant protein. Swap with almonds if needed.
- Rolled oats: give structure and a chewy texture.
- Maple syrup: lightly sweetens and binds the mixture (agave works too).
- Coconut oil: helps firm the balls as they chill.
- Lemon juice & zest
- Unsweetened shredded coconut: for rolling and a crunchy finish.
How to make Cashew Lemon Energy Balls
- Make the base: Place cashews and oats in a food processor. Pulse until finely ground.
- Add flavor: Blend in maple syrup, coconut oil, lemon zest, and juice until a sticky dough forms.
- Shape: Scoop out small portions, roll into balls, and coat with shredded coconut.
- Chill: Place in an airtight jar and refrigerate (1 week) or freeze (1 month).
Home-cook to home-cook tips
- Use organic lemons for the zest—more fragrant and pesticide-free.
- Like it tangier? Add ½ teaspoon more lemon juice.
- Stir in vanilla protein powder for an extra protein boost.
- If your mixture feels dry, add 1–2 teaspoons more maple syrup.
Variations
- Coconut-lemon balls: Mix extra shredded coconut into the dough.
- Seed boost: add chia seeds or ground flax for fiber.
- No coconut oil: swap for 2 extra tablespoons of cashew or almond butter.
Cashew Lemon Energy Balls (Vegan, No-Bake)
Equipment
Ingredients
- 1 cup raw cashews
- 1 cup rolled oats
- 4 tbsp maple syrup or agave for raw vegan
- 3 tbsp coconut oil
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ½ cup unsweetened shredded coconut for coating
Instructions
- Place cashews and oats in a food processor, blend into fine flour.
- Add maple syrup, coconut oil, lemon zest, and juice. Process into a sticky dough.
- Roll into small balls, coat with shredded coconut.
- Store in a sealed jar in the fridge (1 week) or freezer (1 month).
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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