Recipe: {Whole30} Coconut Lime Energy Balls

by Cate on February 5, 2018

If you’re looking for a tasty sweet treat that you can pop into your mouth guilt-free, look no further. These Coconut Lime Energy Balls are just the ticket.

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If you know about Whole30, you likely know that snacking is strongly discouraged. And, of course, the best way to guarantee your success whilst doing a round of Whole30 is to be an ardent rule follower.

That being said, there are times when you’re on the go and need to pack a few grab-and-go edible things to keep hunger at bay … or those times when you’re hungry, but just not hungry enough for a full meal.

That’s when these tasty little energy balls would come in handy.

With just a handful of easy-to-find ingredients, you can whip these up in nothing flat. A friend and I trade Whole30 food every Sunday night, so I split this batch with her, and I think it netted about 12 energy balls for each of us.

Somehow, despite the fact that there is zero sugar added, one bite and you’ll instantly taste something that is reminiscent of Key Lime Pie. If Key Lime flavors aren’t your thing (surprisingly, it’s not a usual go-to for me either!), a quick google search will present you with tons more flavor possibilities. I spied a Mocha one that is totally on my list for next time.

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Hungry for more Whole30 recipes?
During this round of Whole30, these Buffalo Chicken Meatballs emerged as my favorite recipe.
Broccoli Bacon Salad is a delicious light side dish recipe.
Nothing like warm, buttery Avocado Fries!
Cracklin’ Chicken is guilt-free fried chicken (and kid-approved!).
You’ll find yourself making this Madras Chicken Salad again and again.

Coconut Lime Energy Balls
Recipe courtesy of Paleo Grubs

Ingredients
3/4 cup almonds
1/4 cup cashews
1-1/2 cups pitted Medjool dates
Zest of 3 limes
Juice of 3 limes
Pinch of salt
1/3 cup unsweetened coconut flakes

Instructions
  1. Place the almonds and cashews into a blender or food processor and pulse to finely chop. Add the dates, salt, lime zest and juice and blend until the mixture starts to clump together.
  2. Transfer to a bowl and scrape down the sides with a spatula. Use your hands to form small round balls, rolling in your palm. (I used a mini cookie scoop) Roll each ball in the coconut flakes to coat. Store in an airtight container in the refrigerator for up to a week.

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