These lemon coconut bites are filled with protein, healthy fats, carbs, and make for a great snack.
Have I ever talked about my lemon grove? If not, now I am!
My house in San Diego came with a lemon grove, and it’s MASSIVE. I’m talking trees upon trees upon trees of lemons, and it can get overwhelming. Sure, I’ve never had to buy a lemon in my life, but there’s just SO MANY. Too many lemons, not enough time. Whenever people come to my house, I demand they leave with a bag of them.
The lemon grove is a blessing and a curse, just liked I described. BUT… damn the lemons are good. They’re tangy, juicy, and overall better than anything you’d find at your grocery store. It’s probably the fact that I can walk for 30 seconds and boom- all the lemons I need at my finger tips.
Right now, San Diego is going through a massive heat wave, which means no baking and lots of salads, which I’m totally down for. So, these no bake balls seemed like a must. Lemon & coconut are a match made in summer flavor heaven, and these lemon coconut bites seem too good to be true.
Not only are they filled with healthy fats and complex carbs, they also have tons of protein!! I used Vital Proteins Vanilla Coconut Collagen Whey Protein to get protein in, as well as provide a great coconut flavor! Vital Proteins never fails when it comes to creating high quality protein, and it’s the only whey product that doesn’t upset my stomach! If you’re vegan, you can omit the collagen for another protein powder, of course.
Besides the collagen, we’re using fresh coconut shreds and coconut oil for even more coconut flavor. Wow, the amount of times I’ve used that word in this post is overwhelming. ANYWAYS, we’re also using fresh lemon juice (and zest) to round it out. For the carbs, I used dates & oats to help it stick together and make them more filling.
When you make these lemon coconut balls, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 1 cup dates, pitted and soaked
- ¾ cup rolled oats
- ¼ cup coconut oil, melted
- ¼ cup lemon zest
- 3 tbsp lemon juice
- ½ cup coconut shreds + more for rolling
- 2 scoopsvanilla coconut whey (omit if vegan)
- Soak your dates for 10 minutes in warm water. Once soaked, de-pit and add to a food processor. Process for 10 seconds.
- Add in the rolled oats, coconut oil, lemon zest, lemon juice, protein powder, and coconut shreds. Pulse well until a thick paste has formed.
- Refrigerate for 1 hour to let harden and set.
- Once done, remove and roll into 10-15 balls. Roll in coconut and enjoy!
This post is sponsored by Vital Proteins. All opinions are my own.
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