I created this recipe years ago and it’s been on my regular rotation ever since. These simple, bright, lemony balls are such a yummy summer or post-run snack. They’re a good source of magnesium, zinc, and sodium to help you replenish your electrolytes. They’re also packed with immune-boosting vitamin C from the combination of lemon and strawberries.
Servings 12 balls
Prep Time 10 minutes Ingredients
- 1 cup raw cashews
- 1 cup unsweetened coconut flakes (or ½ cup shredded)
- 1 tbsp coconut flour
- 1 tbsp maple syrup
- 1 tbsp lemon zest (zest from 1 lemon)
- 2 tsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup freeze-dried strawberries
Instructions
- In a food processor, add the cashews and coconut flakes and blend until roughly chopped.
- Add the coconut flour, maple, lemon zest and juice, vanilla, and salt. Blend/pulse until everything is combined and a sticky moldable mixture forms, scraping down the sides as needed. Add in the strawberries and pulse a few times just to break them up.
- Use a small cookie scoop or a tablespoon measurer to form balls or bites. Store in an airtight container in the fridge for up to 7 days or freeze for up to 3 months..
Items you can prep ahead (optional)
- Make the balls during meal prep!
Substitutions:
- Use any freeze-dried fruit (strawberries, raspberries, blueberries).
- Freeze-dried fruit can be found in many grocery stores (like Whole Foods and Trader Joe’s, or purchase them online).
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freezer for up to 3 months.
Leftovers + Repurposing:
- X
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