Name: Gluten Free Lemon Coconut Bliss Balls
Prep time: 15 min
Total time: 75 min
Ingredients: 1 1/2 cups Shredded Coconut; 1/2 cup Cashews; 1/4 cup Honey; 2 tbsp Coconut Oil; 2 tbsp Fresh Lemon Juice; 1 tbsp Lemon Zest; 1/4 tsp Sea Salt

These gluten free lemon coconut bliss balls are one of my favorite snacks to make. They are bright, refreshing and ready in about 15 minutes.

You only need 7 simple ingredients – shredded coconut, cashews, honey, coconut oil, fresh lemon juice, lemon zest and a little sea salt. No baking required.

The combination of lemon and coconut works so well together. You get that fresh citrus flavor with the sweetness of coconut, and the cashews add a nice creamy texture.

This recipe is naturally gluten free, which is great if you are avoiding gluten or cooking for someone who does. No special flour or substitutes needed here.

They also make a great little treat to keep in the fridge for when you want something sweet but not too heavy. Let me show you how to make them.

Why You’ll Love This Recipe

No Baking Required – These lemon coconut bliss balls don’t need an oven at all. You just mix, roll, and chill, which makes them perfect for hot days when you don’t want to heat up your kitchen.

Great for Meal Prep – You can roll a whole batch of these bliss balls in about 15 minutes and store them in the fridge for the entire week. They make grab-and-go snacking so much easier when you have a busy schedule.

Naturally Gluten Free – Every single ingredient in these bliss balls is naturally gluten free, so there’s no need to hunt down specialty flour or gluten free substitutes. They’re safe and simple from the start.

The Lemon Coconut Combo Is Incredible – Fresh lemon juice and zest paired with shredded coconut creates this bright, tropical flavor that tastes like a little bite of sunshine. It’s one of those flavor combos that just works perfectly together.

Ingredients

1 1/2 cups Shredded Coconut
1/2 cup Cashews
1/4 cup Honey
2 tbsp Coconut Oil
2 tbsp Fresh Lemon Juice
1 tbsp Lemon Zest
1/4 tsp Sea Salt

How to Make

Step 1

Add cashews to a food processor and pulse until finely ground into a flour-like consistency.

Step 2

Add 1 cup shredded coconut, honey, coconut oil, lemon juice, lemon zest, and sea salt to the processor.

Step 3

Blend until mixture sticks together when pressed between your fingers, about 1-2 minutes.

Step 4

Roll mixture into 1-inch balls using your hands, pressing firmly to compact.

Step 5

Roll each ball in the remaining 1/2 cup shredded coconut until fully coated.

Step 6

Place on a parchment-lined tray and refrigerate for at least 1 hour until firm.

Step 7

Store in an airtight container in the refrigerator for up to 2 weeks.

Helpful Tips

Grind the Cashews First by Themselves

Don’t toss everything into the food processor at once. The cashews need to be ground alone first so they break down into a fine, flour-like texture without the other ingredients getting in the way.

Pulse in short bursts instead of letting the processor run continuously. This gives you more control and helps you avoid turning the cashews into cashew butter, which happens faster than you’d think.

You want something that looks and feels like coarse sand. If there are still big chunks, the balls won’t hold together as well and the texture will be uneven.

Use Room Temperature Coconut Oil

If your coconut oil is solid from sitting in a cool kitchen, soften it up before adding it to the food processor. You can microwave it for about 10-15 seconds or just leave it out on the counter for a bit until it’s soft but not fully melted.

Solid coconut oil won’t blend evenly with the other ingredients, and you’ll end up with little pockets of oil in the mixture. Slightly softened oil mixes in smoothly and helps everything bind together the way it should.

Zest the Lemon Before You Juice It

Always zest the lemon first, then cut it open and squeeze out the juice. Trying to zest a lemon that’s already been cut in half and squeezed is messy and frustrating.

Use a microplane or the fine side of a box grater and only take off the bright yellow outer layer. The white part underneath (the pith) is bitter and will throw off the flavor of your bliss balls.

One medium lemon should give you more than enough zest and juice for this recipe.

Frequently Asked Questions

Can I use desiccated coconut instead of shredded coconut?

Yes, you can use desiccated coconut, but the texture will be a bit different. Desiccated coconut is much finer, so your bliss balls will turn out denser and smoother rather than having that nice chewy, slightly shaggy texture.

If you do use desiccated coconut, you might need a tiny bit less because it packs tighter. Start with about 1 1/4 cups and add more if the mixture feels too sticky to roll.