Ingredients
Dry Ingredients
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- Zest of one lemon
- A good pinch of salt
Wet Ingredients
- 1/2 teaspoon vanilla extract or vanilla bean powder
- 3 tablespoons maple syrup
- 1 tablespoon lemon juice (or as needed)
Coating
- Shredded dried coconut (small shreds), raw or toasted
Instructions
- Mix Dry Ingredients: In a bowl, combine the almond flour, coconut flour, and salt. Mix thoroughly, pressing to break down any lumps in the almond flour to ensure a uniform texture.
- Add Wet Ingredients: Add lemon zest, maple syrup, vanilla extract, and lemon juice to the dry mix. Stir well, pressing the mixture so that all almond flour is moistened. If the mixture feels too dry, add lemon juice one teaspoon at a time or a little more maple syrup to reach the right consistency.
- Form Dough: The mixture should be crumbly but not sticky, allowing easy formation into balls. Adjust moisture by adding lemon juice sparingly if needed to achieve this texture.
- Taste and Adjust Flavor: Sample the dough and add powdered sugar if additional sweetness is desired. Mix it in thoroughly.
- Roll the Balls: Using your hands, shape the mixture into small bite-sized balls.
- Prepare Coconut Coating: Toast shredded coconut in a skillet over medium-low heat until golden and fragrant, if preferred.
- Coat Energy Bites: Roll each ball in the toasted shredded coconut to coat fully.
- Serve or Store: Set aside to serve immediately or refrigerate in an airtight container for up to 5 days for freshness.
Notes
- Adjust sweetness and lemon juice quantity to personal taste to get perfect balance.
- Toasting the shredded coconut enhances flavor but can be used raw if preferred.
- These energy bites are best stored refrigerated and consumed within 5 days.
- They can be a great grab-and-go healthy snack or a light dessert option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers & Snacks
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
