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Lemon balls are the perfect little healthy snack to grab on the go. These lemon energy bites can be kept in the fridge or freezer for a quick bite of protein and lemony goodness.



Lemon Balls – Ingredients
- Almonds
- Raw cashews
- Dates
- Fresh lemon juice
- Lemon zest (optional)
- Shredded coconut (optional)
- Chia seeds (optional)

Lemon Balls – How To Make
First, add the almonds and cashews to a food processor fitted with the “s” blade. Pulse the nuts until they turn into a small crumbly mixture. Be sure to pulse it instead of letting it blend continuously – that may turn the nuts into flour. Next, take the pits out of the dates, and add them to the food processor along with the lemon juice, lemon zest, and chia seeds. Then, process until the dates are broken down and a sticky dough is formed. Use a cookie scoop to scoop out the dough. Roll the dough in between your hands to form a ball. Finally, roll the lemon balls in shredded coconut if desired, and place it on a parchment lined baking sheet. Once all the lemon date balls have been formed, place the baking sheet into the freezer and freeze until firm. About an hour. Store in an airtight container for up to a week.
Lemon Balls – Tips
- Be sure to pulse the nuts in the food processor so they don’t get turned into flour.
- Use a spatula to scrape down the sides of the food processor so all the ingredients get mixed thoroughly.
- Scoop the dough out with a small cookie scoop to keep all the lemon balls the same size. I like this size cookie scoop.
- This lemon ball recipe works best when using medjool dates. They are bigger, softer, and sweeter than other varieties.
- I think eating the lemon balls straight from the freezer is best!

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Lemon Balls with Dates and Nuts
These healthy lemon balls are easy to make and super healthy. Eat them straight from the freezer for a delicious and refreshing snack!
Ingredients
- 1 cup pitted organic medjool dates about 12-15 dates
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 2 1/2 tablespoons fresh lemon juice
- 1/8 teaspoon lemon zest optional
- 1/2 cup finely shredded coconut optional for coating
- 1 tablespoon chia seeds optional
Instructions
- Place the almonds and cashews into a food processor fitted with the "s" blade.
- Pulse the nuts until they turn into a small crumbly mixture. Be sure to pulse it instead of letting it blend continuously - that may turn the nuts into flour.
- Remove the pits from the dates, and add them to the food processor along with the lemon juice, lemon zest, and chia seeds.
- Process until the dates are broken down and a sticky dough is formed.
- Use a cookie scoop to scoop out the dough. Roll the dough in between your hands to form a ball. Roll in shredded coconut if desired.
- Place the baking sheet into the freezer and freeze for about an hour or until firm.
- Store in an airtight container for up to a week.
Notes
- Be sure to pulse the nuts in the food processor so they don't get turned into flour.
- Use a spatula to scrape down the sides of the food processor so all the ingredients get mixed thoroughly.
- Scoop the dough out with a small cookie scoop to keep all the lemon balls the same size. I like this size cookie scoop.
- I think eating the lemon balls straight from the freezer is best!
Tried this recipe?Leave a comment and tag @simply_jillicious on Instagram!
Hungry for more? Check out some of my favorite recipes!
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