• The Tastiest Little Snack You Didn’t Even Have to Bake
  • The Tastiest Little Snack You Didn’t Even Have to Bake

    No Bake Lime Coconut Vegan Energy Bites

    A new month means a new recipe to share with you all and this one could not be easier. These super tasty little morsels need no baking! They’re also dairy free, vegan and take only 15 minutes to put together. These are the perfect little treat for a post workout snack to feed your muscles, while your nursing your baby or when you hit the afternoon slump and need a serious pick me up.

    No Bake Lime Coconut Vegan Energy Bites


    If you love anything zesty like I do, you’re going to love these! When I was researching how to make no-bake snacks, so many of them had peanut butter in them. Sadly, peanut butter and I have a deep rooted hate for each other and I can’t eat it. So I decided to come up with my own recipe that was free of peanuts and peanut butter.I wanted simplistic, easy to find ingredients and was big on flavour. Not to pat myself on the back or anything, but I nailed it.

    To make it easy on yourself, you’re going to want to buy pitted dates, and make sure you get raw, unsalted almonds. I used fresh-squeezed lime juice and it makes all the difference in the world. The almonds are perfect that little bit of protein needed to sustain you between meals. The natural sugar in dates will make you feel like you’re having an indulgent sweet treat.

    No Bake Lime Coconut Vegan Energy Bites

    Lime in the Coconut Energy Bites

    These tasty and easy vegan energy bites are perfect for nursing moms, post gym workouts or to pack in lunches for a midday pick up!
    Prep Time 15 minutes
    Total Time 2 hours 15 minutes
    Servings 16
    Calories 89 kcal


    • 1 Cup Raw Almonds
    • 1 Cup Pitted Dates
    • 1 Lime Juice squeezed
    • 1 Lime Zested
    • 1/2 Cup Unsweetened Shredded Coconut
    • 1/4 Cup Unsweetened Shredded Coconut reserve for rolling
    • 1/4 Tsp Pink Himalayan Salt


    1. Blend all ingredients in the food processor until the 'dough' begins to bind. Blend as chunky or smooth as you prefer.
    2. Using a spoon, scoop and roll into 16 bite sized balls.
    3. Roll in extra shredded coconut.
    4. Place on parchment lined sheet and refrigerate for at least 2 hours.
    5. Keep in the fridge for up to two weeks, or freeze for several months.

    Recipe Notes

    If you have a small food processor like mine, I recommend blending up the mixture in 2 batches.


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