Lemon Blueberry Energy Bites
These no-bake lemon blueberry energy bites are bright, tangy, and naturally sweetened with maple syrup, making them the perfect grab-and-go snack. Packed with cashew butter, coconut flour, and fresh blueberries, they’re paleo, gluten-free, and full of plant-based protein and healthy fats. Ready in minutes and great for meal prep, these little bites are a refreshing, energizing treat for any time of day.
Equipment
- 1 food processor
- 1 cookie scoop
- 1 parchment-lined baking sheet
- 1 airtight container
Ingredients
- ¾ cup cashew butter
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- ½ cup + 2 tbsp coconut flour
- 1 lemon juice and zest, divided
- ½ cup fresh blueberries
Instructions
- Prepare the Base Mixture: Start by adding the cashew butter, maple syrup, and melted coconut oil into the bowl of a food processor. Blend on medium speed until the mixture becomes smooth and creamy. This step ensures that the nut butter and sweetener fully combine with the oil, creating a silky base that will hold the bites together. Scrape down the sides of the bowl once or twice to make sure everything is evenly incorporated.
- Add the Dry Ingredients: Sprinkle in the coconut flour along with the freshly squeezed juice from the lemon. Pulse the mixture several times until the flour is absorbed and the ingredients come together to form a sticky, moldable dough. The coconut flour thickens the mixture, while the lemon juice provides brightness and balances the sweetness. Continue pulsing until you see the dough begin to clump together into a ball-like consistency.
- Incorporate Zest and Blueberries: Add the finely grated zest from the lemon along with the fresh blueberries to the dough. Pulse just once or twice—avoid over-mixing at this stage, as the blueberries should remain mostly whole for little bursts of flavor in every bite. The zest enhances the citrus aroma, giving each bite a refreshing, zesty lift.
- Shape the Energy Bites: Line a baking sheet with parchment paper. Using a cookie scoop, portion out the dough to ensure evenly sized bites. Roll each portion gently between the palms of your hands to form smooth, round balls. The dough should feel sticky but manageable; if it’s too soft, you can dust your hands lightly with a bit of coconut flour to make rolling easier. Place each finished bite on the prepared baking sheet.
- Chill to Set: Transfer the tray of shaped bites to the refrigerator and allow them to chill for at least 30 minutes to 1 hour. This resting time helps the coconut oil firm up, giving the bites a stable texture that holds together beautifully when picked up. The flavors also meld during this chilling period, making the lemon and blueberry taste even more vibrant.
- Store and Enjoy: Once firm, transfer the energy bites to an airtight container. Store them in the refrigerator for up to 7 days to maintain freshness and prevent the blueberries from softening too quickly. If desired, you can enjoy one immediately after rolling, but refrigeration is recommended for the best texture and longer shelf life.
Notes
- These bites can be enjoyed immediately after rolling, but chilling them helps firm up the texture.
- Fresh blueberries give a juicy, tart burst of flavor, though dried blueberries can be used for longer shelf life.
- Adjust sweetness by adding a touch more maple syrup or balancing with extra lemon juice.
- For a nut-free option, sunflower seed butter can be substituted for cashew butter.
- The recipe is naturally gluten-free, dairy-free, and paleo-friendly, making it suitable for many dietary needs.
