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


  • 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


  • 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!


  • 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).


  • Store leftovers in an airtight container in the fridge for up to 7 days or freezer for up to 3 months.

Leftovers + Repurposing:

  • X

This Content is for Cooking Club Members

If you have an account but your membership expired; please get a new one Click here to sign in.