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Key Lime Pie Balls

Prep Time 10 minutes
Servings 20 balls

Ingredients

  • 2 tbsp chia seeds + ¼ cup hot water
  • ¼ cup (63g) tahini, almond butter, or cashew butter
  • 2 tbsp maple syrup
  • Zest from 2 limes
  • 1 tbsp lime juice
  • ½ tsp vanilla extract
  • ¾ tsp kosher salt
  • 1 cup (145g) raw or toasted pumpkin seeds
  • 1 cup (60g) unsweetened coconut flakes + plus more for coating

Items you can prep ahead (optional)

  • Make the balls.

Instructions

  • In a medium bowl, add chia seeds and hot water and stir together. Let sit for at least 2 minutes to thicken, stirring occasionally.
  • Add the nut or seed butter, maple syrup, lime zest + juice, vanilla, and salt and stir until combined.
  • In a high-speed blender, add the pumpkin seeds and coconut and blend on high into a meal. Pour into the bowl and use a spoon to gently mix everything until the moment it starts to all stick together, then use your hands to gently finish mixing until just combined (overmixing will cause the oils to separate, which is fine but not ideal!). Roll them into bite-sized balls.
  • Optional: add a scant ½ cup coconut flakes to the blender and blend again on high into a coarse meal. Pour into a plate or bowl and roll the balls to coat in the coconut.
  • Transfer to the freezer to chill for at least 1 hour. I like these best straight out of the freezer or after letting them sit for a couple of minutes. You can store them in the fridge, but they will be much softer in texture. I enjoy the denser fudgier texture you get from the freezer.

Notes

Substitutions:

  • N/A

Storage:

  • Store leftovers in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.

Leftovers + Repurposing:

  • I like these best when I take them out of the freezer and let them sit for a couple of minutes. You can eat them out of the fridge, but they will be much softer in texture. I enjoy the denser fudgier texture you get from the freezer.