These Gluten-Free Vegan No-Bake Lemon Meltaway Balls are an easy and healthy recipe made with only 8 clean, real food ingredients. They're the perfect plant-based dessert or snack that can be prepared in under 10 minutes!
"Raw Vegan Lemon Meltaway Balls" post was originally created, photographed, and published on February 25, 2014, by Karielyn Tillman of The Healthy Family and Home™ and not OneGreenPlanet.
Real Vegan Method™ Recipe
This recipe is part of the Real Vegan Method™...a simple step-by-step way to move beyond processed vegan foods and become a confident Real Food Vegan.
Table of Contents
Here's Why This Recipe Works
My top 3 favorite reasons:
- Numerous Topping Options - Shredded coconut flakes, rolled in almond flour or organic cane sugar, vegan powdered sugar, or even just plain!
- Can Be Prepared in Under 10 Minutes - Simply add all the ingredients to a food processor to process, then roll into a ball shape!
- Made With Clean, Real Food Ingredients - Nutrient-dense and healthy ingredients such as almond flour, coconut flour, coconut oil, maple syrup, lemon juice, lemon zest, vanilla extract, and Himalayan pink salt.
The Method Behind All My Recipes
If you love clean, real food vegan recipes like this one, you'll love the method behind them.
The Real Vegan Method™ 14-Day Reset helps you:
- Move beyond processed vegan substitutes
- Cook with clean, real food ingredients
- Make plant-based eating simple + consistent
All my recipes - including this one- are based on the Real Vegan Method™.
You can feel good about making this healthy, plant-based recipe because it's raw, vegan, gluten-free, dairy-free, lectin-free, egg-free, no-bake, flourless, keto/low-carb (5 net carbs per ball), paleo-friendly, contains no refined sugar, and is Medical Medium® Compliant.
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the clean, real food ingredients I used to make this recipe. Try to use organic if possible.
Key Ingredients
- Almond Flour
- Lemon Juice
- Coconut Oil
- Maple Syrup
- Coconut Flour
- Lemon Essential Oil or Lemon Zest
- Pure Vanilla Extract
- Himalayan Pink Salt
That it! These healthy no-bake Lemon Balls are super easy to make!
How To Make This Recipe: Step-by-Step Instructions
Here's how to make this recipe and I'll show you how easy it is with step-by-step instructions below.
Step 1: Add All Ingredients to A Food Processor + Process
Firstly, add all the ingredients to a food processor.
Process the mixture on low until it becomes a wet, somewhat thick consistency.
Start with ⅛ cup of coconut flour and up to an additional ⅛ cup, but only as needed, for the mixture to be able to form and hold a ball shape.
Step 2: Form Into Balls
Secondly, once the ball mixture has been processed, it needs to be firm enough to roll into and hold a ball shape.
If you've added a total of ¼ cup and the mixture still will not hold a ball shape, place the container in the refrigerator to firm for about 15 minutes, then retry.
Remove the blade from the food processor and take out a spoonful at a time, and roll into a ball shape.
Step 3: Add Toppings
Thirdly, there are several topping options you can use:
- Plain
- Shredded Coconut
- Almond Flour
- Powdered Sugar (not Lectin-Free, Paleo, Medical Medium® Compliant)
Step 4: How To Store
Lastly, store the balls in an air-tight, BPA-free container in the refrigerator or freezer until ready to serve.
If you store them in the freezer, they will be frozen solid when you remove them.
Simply allow them to thaw at room temperature for about 20 minutes before serving.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Maple Syrup: Use these substitutions based on your dietary needs:
- Lectin-Free - Use organic date nectar to keep this recipe 100% lectin-free. Keep in mind the balls will be slightly darker in color since date nectar has a deeper color than maple syrup. They will still taste good but will look slightly different than in the photos.
- Keto / Low Carb - Use a liquid sugar-free sweetener.
Vanilla Extract: Use alcohol-free vanilla extract to keep this recipe 100% Medical Medium® Compliant.
Coconut Oil: If you don't like the taste or smell of coconut oil, use organic refined coconut oil which has zero coconut taste or smell.
Coconut Flour: This ingredient is used to thicken the ball mixture. If the mixture won't hold a ball shape after processing the ingredients together, place it in the refrigerator for about 10 minutes to firm it.
Almond Flour: I haven't tested the recipe using an alternative flour.
Lemon Juice: Freshly squeezed lemon juice will give you the best flavor and most nutrients since it hasn't been pasteurized, but you could also use store-bought organic lemon juice.
Lemon Zest: I prefer to not use lemon zest, even if it's organic because it can contain a wax coating. However, I listed it as an ingredient since not everyone has access to essential oils, but my preference is to use about 4 drops of Plant Therapy Organic Lemon Essential Oil instead of lemon zest which gives the balls an intense lemon flavor.
Himalayan Pink Salt: This is my salt of preference, however, you can always substitute it with sea salt.
Topping Options: You can enjoy these plain, or roll them in almond flour, shredded coconut, or even vegan powdered sugar. Keep in mind that some toppings, such as powdered sugar may not be lectin-free, paleo, or Medical Medium compliant.
Serving Size: This recipe will make approximately (16) small balls or (12) regular size balls. Nutritional information is for (1) ball which is (1) serving.
Frequently Asked Questions
In my opinion, yes!
Homemade and store-bought Lemon Bar desserts contain unhealthy S.A.D. (Standard American Diet) ingredients like the ones below:
S.A.D. (Standard American Diet) Betty Crocker Lemon Sunkist Bars Ingredients: Sugar, Flour Bleached Enriched (Wheat Flour, Niacin, Vitamin B3, Iron, Thiamine, Mononitrate Vitamix B1, Riboflavin Vitamin B2, Folic Acid, Vitamin B9, Soybeans Oil, Partially Hydrogenated and/or Cottonseed Oil, Corn Starch, Corn Starch Modified, Corn Solids Dried, Baking Soda, Whey, Natural & Artificial Colors Added, BHT to Preserve Freshness
S.A.D. (Standard American Diet) Traditional Homemade Lemon Bar Dessert Typical Ingredients: 2 sticks of butter, 2 cups of white flour, ½ cup powdered sugar, 4 eggs, and 2 cups of white, refined sugar
These lemon balls are gluten-free, vegan, flourless, grain-free, and dairy-free making them a healthier alternative to traditional lemon bars!
Yes, but only if you use vegan powdered sugar.
Most powdered sugar is whitened with animal bone char.
The only brand I use, Wholesome Sweetener, is organic, labeled "naturally vegan", and does not contain animal bone char.
Unless you use an organic brand, powdered sugar normally contains some cornstarch which is very likely to be made from GMO corn unless it's labeled organic.
If these issues are important to you, check out the brand that you are using to make sure it's organic and vegan.
Yes! You can make them in advance and freeze them in an air-tight, preferably BPA-free, container in the freezer.
Simply remove them from the freezer at thaw at room temperature for about 20 minutes before serving.
To store the raw vegan lemon meltaway balls, keep them in an air-tight BPA-free container in the refrigerator until you're ready to serve them.
This will help maintain their shape and prevent them from getting soft due to the coconut oil melting at room temperature.
For longer storage, you can also place them in an airtight container in the freezer.
You can definitely substitute some ingredients in my Raw Vegan Lemon Meltaway Balls recipe!
Here are a few ideas:
Almond Flour: You can use any nut flour or even sunflower seed flour for a nut-free option.
Coconut Flour: If you don't have coconut flour, you can try using more almond flour, but you may need to adjust the liquid ingredients since coconut flour absorbs more moisture.
Maple Syrup: Date nectar or any liquid sweetener can work as a substitute.
Coconut Oil: You could use another oil like avocado oil, but the flavor will change slightly. If you don't like the taste or smell of coconut oil, you can use refined coconut oil which will bind the ingredients together just like unrefined coconut oil, but it has zero coconut taste or smell.
I haven't tested each of these suggestions, but feel free to experiment based on what you have on hand!
That's a great question! Raw Vegan Lemon Meltaway Balls is a variation of a classic Southern inspired cookie recipe called "Lemon Meltaway Cookies" that has been around for a long time.
However, I had to distinguish my recipe version and photos as "original" because my photos and complete recipe also appear on OneGreenPlanet, who unfortunately uses bloggers content to generate profit for their website by using bloggers content in their recipe app, cookbooks and by charging readers to print a recipe.
In addition, prior to August 1, 2025, they did not link back to the original author's content and photos for credit or attribution. Their links either went to dead links or to an author page on their website but never back to the original author's website URL.
For this reason, I do not recommend their website and would ask that you visit and support the original author's website for recipe content instead of recycled and duplicate content on the OneGreenPlanet website.
In regard to this recipe, "original" means if you see my photos and exact recipe from May 9, 2013 (word for word) on another site, primarily OneGreenPlanet, mine was the original and was posted first.
This recipe that was posted on May 9, 2013, and the original author was: https://www.addictedtoveggies.com/2011/10/coconut-lemon-meltaways.com (inactive link).
Struggling To Eat Vegan Without Relying on Processed Ingredients?
If you rely on packaged vegan food and ingredients or feel overwhelmed trying to eat healthier, this recipe shows how easy real food vegan meals can be...without sacrificing flavor or comfort.
Ready to Learn How Easy It Is to Enjoy Real Food Vegan Meals?
My Real Vegan Method™ app gives you daily guidance, simple swaps, and step-by-step support to help you become a real food vegan...one small habit at a time!
The ORIGINAL Raw Vegan Lemon Meltaway Balls
Ingredients
- 1 ½ cups almond flour
- ¼ cup organic lemon juice
- ¼ cup organic coconut oil
- ¼ cup organic maple syrup*
- ⅓ cup organic coconut flour
- 1 tablespoon organic lemon zest or (4) drops of Organic Lemon Essential Oil
- ½ teaspoon organic pure vanilla extract**
- ½ teaspoon Himalayan pink salt
Instructions
- Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the balls:
- Add all ingredients for the balls to a food processor and process until everything is well combined. The mixture should have a smooth and thick consistency, like raw cookie dough.
- Test the mixture by taking out a spoonful to see if it's firm enough to roll into a ball shape. Depending on the type of sweetener you use, you may need to let them firm a little in the refrigerator before rolling into a ball. If they aren't firm enough to roll into a ball shape, put the mixture in the refrigerator for about 10-15 minutes, then remove and proceed to the next step.
Assembly:
- Take a spoonful at a time and roll them into the palms of your hands into a ball shape. If they start to stick to the palms of your hands, just rub a tiny amount of coconut oil on your palms and continue.
- Leave them plain, or roll the balls in organic shredded coconut flakes, organic cane sugar (not lectin-free) or organic powdered sugar (not raw or lectin-free).
- Place the balls on the prepared cookie sheet and transfer them to the refrigerator for about 15-30 minutes to firm.
- Store in an air-tight BPA-free container in the refrigerator until ready to serve because they will get soft and lose their shape if left out at room temperature.
Recipe Notes
- Lectin-Free - Use organic date nectar to keep this recipe 100% lectin-free. Keep in mind the balls will be slightly darker in color since date nectar has a deeper color than maple syrup. They will still taste good but will look slightly different than in the photos.
- Keto / Low Carb - Use a liquid sugar-free sweetener.
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
More Healthy Vegan Ball Recipes
- Pistachio and Sesame Truffles
- Cacao Nib Superfood Truffles
- Crunchy Raw Protein Balls
- or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Sindy T says
REALLY CONFUSED - the MEDICAL MEDIUM says the 3 worst things you can eat because they are "BUG FOOD" and FEED parasites, bacterial, viruses etc.... are (#1) EGGS , (#2) Dairy, to include butter, cream cheese etc... (#3) Gluten. As delicious as it all looks, totally yummy they all look to be Keto recipes 🙁
Karielyn Tillman says
Hi there Sindy! Yes, I think you are confused...but I'll be happy clear up any confusion you may have 🙂
Firstly, I am very familiar with Medical Medium guidelines, as I follow them myself.
Secondly, this recipe is 100% Medical Medium compliant as it includes the following ingredients: almond flour, lemon juice, coconut oil, maple syrup, coconut flour, lemon zest, vanilla extract (alcohol-free), and Himalayan pink salt.
The recipe is 100% vegan + gluten-free and does not contain any of the "bug foods" you mention such as eggs, dairy, butter, cream cheese, or gluten.
In addition, all the recipes on my website (with the exception of a handful of older recipes that I make for family members) are vegan, gluten-free, dairy-free, egg-free, soy-free, butter-free, etc.
And, although I have some recipes on my website that qualify to be labeled "keto", I don't prescribe to that diet program, don't follow it, and don't promote keto recipes - my website is not a "keto" website.
So, with all due respect, I don't think the confusion is on my part or with my recipe, but that you misread the ingredient list 🙂
If you are following the Medical Medium protocol, this is a safe and compliant recipe and I hope you will give it a try!
Radhaks says
Awesome! Made these several times...always a great success. Last night when making them after a very long time I didn't pay attention to order of mixing....added all ingredients in the cuisinart and whirled. Came out perfect.
Karielyn Tillman says
Hi there! I'm so glad to hear how much you enjoy the recipe and that you made it more than once!
Thank you for trying out the recipe and for taking the time to let me know you like it...I sincerely appreciate it 🙂
Casey says
These are delicious! Mine were not pretty yellow like the picture though. More brown like the almond flour, but not in an unappetizing way. I used maple syrup and rolled some in toasted coconut. I did not melt my coconut oil and used the pulp from squeezing the lemons. Super quick and easy. I love anything lemony and these will be a nice alternative to the lemon bars my husband loves (that I won’t make). Thanks!
Karielyn Tillman says
Hi there Casey! So glad to hear that you enjoyed the lemon balls! Thank you for trying out the recipe and for taking the time to let me know you liked them 🙂
Meyke says
I tried these and they were heaven!!! I had to keep myself from eating the dough straight from the bowl. I added a heaping tablespoon of chia seeds for crunchiness.
But the next day, they had a strange aftertaste.. I made them Friday evening, stored them in the fridge, and by Sunday morning the bliss balls had an odd taste.
I tossed the lot in the bin and I am scared as to what the ones in the freezer will taste like when I take them out...
Any ideas as to what went wrong? I really hope to hear from you!
Love from the Netherlands.
Karielyn says
Hi there Meyke! I was so exited when I read the first part of your email saying how much you liked them, but then sad to read the part of what happened the next day 🙁
They shouldn't have tasted any different, especially worse, the next day and the only thing I can think that might have happened is the addition of chia seeds. Chia seeds, when mixed with liquid, will form a "gel-like" substance and thicken. There really isn't that much moisture in the recipe but that's the only thing I could think...that maybe the chia seeds gel-ed up and turned weird?
There's really nothing else in the ingredient list that would go bad or rancid, especially the next day? Maybe try them again without the chia seeds and see if that makes a difference.
Thanks for the feedback and I hope they come out better next time 🙂
radhaks says
I've made these and they were a huge hit! Now trying to make some variations...any thoughts how I can incorporate matcha green tea powder? Could I replace some (and how much maximum amount) of the coconut flour w matcha powder or will that make it gritty?
Karielyn Tillman says
Hi there Radhaks! I'm glad to hear you enjoy the recipe! I haven't tried this but you should be able to add 1-2 teaspoons matcha green tea powder without it affecting the texture of the balls. Since it would be such a small amount of matcha, I don't think it would be necessary to reduce any of the other flours in the recipe.
Thanks for your question and let us know if it works out! 🙂
Katherine says
Hi Karielyn,
Your Vegan Lemon Meltaway Balls recipe is fantastic. My daughters loved helping me roll them into balls and especially helping me eat them hahaha
Thanks 🙂
Katherine
Karielyn Tillman says
Hi there Katherine! Yes! My boys love to help in the kitchen too and especially when it comes time to roll balls. I'm glad you were able to make this recipe with them 🙂
Sophie says
Well, I had no issues rolling into balls as I did away with the nasty sugars (sorry, I'm a bit biased as someone with cancer) and substituted it all for melted coconut oil with some drops of stevia added to taste. They were amazing and sugar free!
Thanks for letting me have my cake and eat it too. That's what my sugar-free ones reminded me of, actually, cake...
Karielyn says
Hi there Sophie! I'm so glad to hear you enjoyed them and LOVE the idea of replacing the sugar with stevia, what a great idea! Sending best wishes to you with your health journey.
Thanks so much for trying out the recipe and for taking the time to let me know you like it...I really appreciate it 🙂
Amanda says
These tasted fantastic! I had a little trouble getting them to roll into balls and being so sticky. Any ideas? Other than that I give them 5 stars!! 🙂
Karielyn says
Hi there Amanda! Sorry they didn't roll well for you 🙁
If you try them again and have the same problem, add a ~little~ extra coconut flour which will absorb any excess moisture and make them a little firmer and easier to form into a ball shape.
Make sure you only use a ~little~ (like maybe 1 teaspoon at a time) and only add what you need to get them to the right consistency - too much coconut flour will make them very dry.
Thanks for your question and I hope you give them another try 🙂
Samantha says
I made a test batch of these last week before bringing them to a big event and they came out PERFECT! Now I am making two batches for a mother/daughter dessert party! Thanks for the great recipe 🙂
Karielyn says
Hi there Samantha! Oh yay! I'm so excited they will be made for your special event. Thanks for making the recipe and for letting me know you liked it! 🙂
Lori Gonzalez says
These are delicious! I made them in 10 minutes, and just mixed it with a spoon in a bowl- no mixer or anything. Will make again for sure!!
Karielyn says
Hi there Lori! Yes, they are definitely so good you can just eat them right out of the bowl, and I've done that myself several times lol!
Thanks for trying out the recipe and for taking the time to let me know you enjoyed them...I really appreciate it 🙂
Laura says
I am not a fan of coconut oil. Would avocado oil work?
Karielyn Tillman says
Hi Laura! Actually you would need to use coconut oil in this recipe because it acts like a binder for the rest of the ingredients and is what "holds" the balls together. When coconut oil is in its liquid form at room temperature, it mixes easily into the other ingredients. But when it solidifies or hardens upon refrigeration, it becomes solid and then holds everything together. Because of this, avocado oil (although a healthy oil alternative!) would not work in this recipe.
However, I do have an idea that might help! I don't like the taste or smell of coconut oil but I use it in a lot of my recipes. The key is to get "REFINED" coconut oil, which does NOT have a coconut flavor or smell, but it behaves the same as "unrefined" coconut oil which does have a coconut flavor and coconut smell.
Maybe buy a small container of the "REFINED" coconut oil to try and see if that helps.
Thanks for the question and I hope you're able to make them! 🙂
Deborah Brooks says
I'm allergic to all things almond - what can I substitute for the almond flour?
Karielyn says
Hi there Deborah! I haven't tried this before, but if I were going to use a substitute for almond flour, I would probably try cashew flour since it is a fairly neutral nut flour. You can easily make some with a food processor by using raw cashews and grinding them into a flour.
I would be hesitant to use coconut flour (or at least the same amount as the almond flour) because it is so dense and they would be too dry.
Another suggestion would be a neutral (unflavored) or vanilla flavored protein powder.
Thanks for your question and I hope you are able to enjoy them 🙂
Cait says
I love these! I've actually made them different shapes too! You can roll them out and use a cookie cutters, or just flatten the balls to make a traditional shaped cookie. I've also tried with different fruits like raspberry and lime and it was delicious!!!!
Karielyn says
Hi there Cait! I'm so glad to hear that you enjoyed the recipe and love the idea of making cookies with cookie cutters...how cute!!
I've tried them with other flavors too (orange, lime, raspberry) and yes...they were just as good!
Thanks for trying out the recipe and for taking the time to let me know you liked it, I really appreciate it 🙂
Sandra says
This recipe was amazing! I am going to make it again tonight. I love love love that you are using himalayan salt, there are such great health benefits to using himalayan salt!
Karielyn says
Hi there Sandra! Thanks so much and yes, Himalayan pink salt is the only salt I use and recommend. I'm glad you enjoyed the recipe 🙂
thanna leah says
Im confused by the coconut oil part..is the measurement..is it all melted?
Thanks!
Karielyn says
Hi there! Sorry about that...the coconut oil and it all should be melted/liquid before adding it in.
Thanks for the question and I hope you enjoy the recipe 🙂
Veronique L. says
Hi,
I make these on a regular rotation but we always eat them within a day or so because they are so good. My son's birthday is in three weeks and I would like to make a batch for that day. But I have a lot of things to prepare and I was wondering if I can freeze them?
Thanks.
Karielyn says
Hi there Veronique! These should work fine to prepare ahead and put in the freezer however, I wouldn't put any toppings on them when you put them in (ex. coconut flakes, powdered sugar, etc).
They will be completely solid when you take them out (because of the coconut oil) so you will need to let them thaw and that's when I would add the toppings, if you do.
I hope the birthday party turns out great and thanks for including the lemon balls in his special day 😉
Brittani says
Thank you for this recipe!! I love anything lemon and have wanted a lemon dessert for ages, I haven't made any because I just didn't feel right about the processed sugar content. So I was thrilled when I found this recipe. I made them tonight, they were DEVOURED in one night by my husband, me, and our 14 month old had a few. I'm making them again tomorrow. Thanks again!!
Karielyn says
Hi there Brittani! I am so excited to hear your family enjoyed them..especially your little one!
I love making these kind of desserts because traditional ones would always leave me filling guilty afterwards and these, I can "feel good about what I eat" and not only enjoy the desserts guilt-free but know they contain nutrient-dense ingredients that nourish the body.
Thanks so much for trying out the recipe and for taking the time to let me know you liked it…I really appreciate it 😉
Adelina says
I L.O.V.E lemons so this was the perfect recipe for me! I drink water daily with a few drops of fresh squeezed lemon and I can't drink water without it now! So, of course, I love anything's lemon! Question: I do not have a dehydrator, can I put the cookies in the oven with the lowest setting on for 30 minutes or so? Have you tried this?
Thanks for letting me know!
Karielyn says
Hi there Adelina! Yes! I do the same thing…lemon water first thing in the morning is so good for you!
You can actually make them as balls/truffles without using a dehydrator and they are very good (and "raw") this way.
I've actually never tried them in the oven, but you could try putting them in at the very lowest temperature and keep an eye on them so they don't burn. There isn't anything in them that would require higher heat or longer cooking time (like raw eggs) so I would just leave them in until they get to the texture you are looking for.
Then only other thing I'd be worried about is the coconut oil…it will get liquid when heated so I'm not sure how they would hold together. I would try just a few in the oven to see what happens instead of putting the entire batch in to test it out.
Thanks for the question and I'm glad to hear you enjoyed them 🙂
Angelique says
What would you suggest as a substitute for all of the coconut in this recipe?
Karielyn says
Hi there Angelique! I've played with the almond flour/coconut flour ratio so many times to try to omit the coconut flour altogether, but haven't been able to get it to work without it, even though it's such a small amount.
But the coconut oil is what would be tricky to omit or substitute since it is really what holds everything together. In melted/liquid form, it mixes in with all the other ingredients, but after the balls are refrigerated, the coconut oil solidifies/hardens and the balls become firm and that's what binds them. It's also the reason they can't really be left out at room temperature because they will get soft and loose their shape.
I'm sorry, but I really don't know what else you could use as a binder except maybe some large medjool dates? If you try that, you may want to reduce the liquid sweetener since you will be adding the extra sweetness from the dates.
Thank you for your question and I hope you are able to find a good substitute so you can enjoy them 😉
stephanie says
Can i use just coconut flour? Im AIP and have to stay away from nuts...
Karielyn says
Hi there Stephanie! I'm not sure if 100% coconut flour would work because it is very dense. You could try a neutral flavored nut-free flour like oat flour, sunflower seed flour, maybe brown rice flour? or even regular flour (if you didn't need them to be gluten-free).
I haven't tried any of those but that's what I would ~try~ as substitutions.
Thanks for the question and I hope you get one of those to work so you can make them 😉
lillyrae says
Hi, Karielyn: made these this morning and they are yummy! I've been snacking on them all day. I used cashew flour (I had some left over from cashew milk this week and then made some more tomround out the amount) instead of almond flour and paired it with the coconut flour.
I had to add a few extra tablespoons of flour-mixture bc I used two lemons and they were super full of juice. A measurement on the lemon juice would be awesome.
Finally, there's so much flavor going on w the lemon and coconut (so good) but I thought they could be adapted for limes or even a lemon-ginger version.
I, also, am guilty of eating the mixture right out of the processor. It's one of the perks of being the chef!
Karielyn says
Hi there Lillyrae! I'm so glad that you enjoyed them and to know I'm not the only one who eats the mixture right out of the processor! lol
I love your idea of using cashew flour too.
Thanks again for the feedback 😉
Kellyanne says
I'm sooooo in love with these balls! Mine came out a little dry but I added a touch more coconut oil and maple syrup and then they were easier to stick together. Thank you!!!!!
Karielyn says
Hi there Kellyanne! I'm so glad to hear that you enjoyed the recipe and were able to tweak the ingredients to make it work for you. Thanks for trying out the recipe and letting me know how much you liked it! 🙂
Briana Mackay says
I'm hoping to make these today for Christmas, but having a hard time finding raw coconut flour. I have found a few kinds of "coconut flour" at Whole Foods, but no raw. I'm trying one more store today and crossing my fingers. Would coconut flour (not raw) not work, since they aren't being baked? Thanks!! 🙂
Karielyn says
Hi Briana! Yes, you could use just regular coconut flour (like from Whole Foods) for these. Someone else also mentioned using cashew flour in place of the coconut flour and said it worked really good.
If you can't find cashew flour, just put the cashews in a food processor and process them just enough until they become flour, but not too long because they will turn into cashew butter.
If neither of those work, just substitute the coconut flour with additional almond flour and that would probably work too.
Thanks for trying out the recipe and I hope you enjoy them! 🙂
Sara Mae says
I made these for my cousin's raw vegan Thanks"Living" potluck and they were the hit of the party!! I kept hearing ..."Who made the lemon balls??" . I couldn't find raw coconut flour so I substituted it with raw cashew flour and they still turned out wonderful! Thanks for this recipe!
Karielyn says
Hi Sara Mae! I am so glad to hear that everyone enjoyed them!
I love your idea of using the cashew flour instead of the coconut flour too...it probably gave them a creamier flavor.
I really appreciate you taking the time to let me know they were a hit 😉
Alice says
Hi there,
I made these (super yummy!) and rolled mine in sesame seeds to give them a crunch and they turned out great.
Thanks
Karielyn says
Hi Alice! Oh yum! I love the idea of adding the sesame seeds...thanks so much for sharing the tip! 🙂
saniel says
This is a good recipe for people like me who have a gluten free diet with celiac and it was easy to make and I had all the ingredients at home.
Karielyn Tillman says
Hi there Saniel! I'm glad you were able to find a healthy gluten-free recipe to make that you could enjoy. Make sure to check out some of my other recipes on my site - they're all gluten-free! 🙂
May says
Finally got around to making these after ordering coconut and almond flour from Amazon. My only problem is I can't seem to get to the part of forming them into balls. I keep eating the dough every time I scoop it out of the food processor! Need to make more of them, otherwise my family nor my friends will ever get to try it. YUMMY!
Karielyn says
Hi May! That is so funny...you and I are a lot a like because I do the same exact thing.
I have actually eaten these and another ball recipe I have straight from the food processor and never even made the balls lol!
Most of the time I am just making them for myself so it doesn't really matter, but if I needed to make them for family or friends, I would also need to make a double batch for the same reason.
Thanks for sharing your story...it really made my day 😉
Mandy says
Karielyn,
I saw in a much earlier post that someone used protein powder on top of the other ingredients. Do you think I could do that in substitution of the coconut flour? Or should I just use another flour altogether if I did not want to use coconut? Thanks!
Mandy
Karielyn says
Hi Mandy! Yes, I think that would be fine. I would just make sure you use a "vanilla" or "plain" flavor to try to keep it as neutral as possible so the flavor doesn't overtake the lemon.
The protein powder I used (Raw Protein from Garden of Life), is plain but it has a somewhat "green" taste to it so it probably wouldn't work well, but I think a vanilla would be good.
Also, if you wanted to omit the coconut flour, you could just add extra almond flour or another nut flour. I haven't tried that but it may work too.
I hope you enjoy the recipe if you try it out 😉
Cathy Bueti says
These were amazing!! I am definitely going to make them again this weekend when we will have dinner guests! I used coconut butter since that's all I had on hand and it worked great!
Karielyn says
Hi Cathy! I'm so happy you liked the recipe and were able to make the coconut oil substitution with coconut butter. I've never tried that but I'm glad to know it worked out! 🙂
Lou Ann Mallon says
For the raw lemon cookies - is there anything else I could use instead of coconut oil??
Karielyn says
Hi Lou Ann! I’ve been thinking and I’m not really sure about the coconut oil. It’s mostly used to “hold” everything together after it solidifies after being in the refrigerator.
I looked up substitutions for coconut oil and there are some good ideas listed here: https://goneraw.com/forum/what-can-i-use-replace-coconut-oil
One comment that looked interesting was someone mentioned that even though a person could be allergic to coconut, that the oil is actually different? I’m not sure if that would apply.
I hope you find an alternative to work and if you do, I love if you’d come back and let me know 🙂
Melanie says
FYI i subbed the maple syrup with agave even though it's not technically a raw ingriedient, but they were delicious even with the ingredient swap. brilliant!
Karielyn says
Hi Melanie! I'm so glad you were able to substitute the maple syrup and that you enjoyed the recipe...thanks for letting me know! 🙂
Marisa says
I just finished making them and they are delicious! I made my own almond and coconut flour from almond and coconut shreds. My first thought was that I couldn't believe how tasty they were with no sugar. Thank you!
Karielyn says
Hi Marisa! I'm so glad to hear you liked them!
I've made my own almond flour before but haven't tried making coconut flour...that's a great idea!
I've seen somewhere that you can make coconut flour from the leftover coconut pulp from making homemade coconut milk (which I do), but haven't tried that yet either. It's on my "to-do" list.
Thanks for leaving feedback...I really appreciate it 😉
Rebecca says
I just made your peanut butter cups & now I find these!! Boy, they did NOT disappoint either! Easy to make and just the perfect amount of lemon flavor 🙂
Karielyn says
Hi Rebecca! You picked two of my favorite recipes!
I love them both..you'll have to let me know which one is your favorite.
Thanks for stopping by 😉
Nidaba says
My family is unable to eat tree nuts. Do you have any suggestions on what we can use instead of almond flour?
Karielyn says
Hi Nidaba! I just started venturing into gluten-free flours so I'm not an expert in this area, but here's my suggestions.
Since this is a dessert and needs a more bland/neutral flour, the flours that come to mind are coconut flour, oat flour and sunflower seed flour.
But, coconut flour is very dense and I think if you used 100% coconut flour, it might be too dense and not taste right.
Sunflower seed flour, I've never used before but read it is a good alternative for almond flour. I would thing it would have a neutral flavor to it so it might be good to try.
Oat flour is pretty neutral too.
If you use the sunflower seed flour or oat flour, I would just substitute it for the almond flour amount (1 1/2 cups) and still use the little bit of coconut flour that the recipe calls for (1/3 cup).
And a last suggestion would be to try plain, organic unbleached all-purpose flour and bake them at 225 degrees for 10 -15 minutes for a lemon cookie dessert instead of a raw dessert.
I hope these suggestions are helpful and that you are able to find one that works...thank you for your question 🙂
Janette says
I made these but added vanilla protein powder and 1/2 cup med shredded coconut and 6 individual packets of stevia instead of honey or maple syrup. They were delish with few calories and about 10 grams of protein each! The protein powder had stevia as a sweetener as well so it was perfect. My husband couldn't keep his hands off!
Karielyn says
Hi Janette! I love the idea to add protein powder...that's always a good thing to add extra nutrition when you can!
I did that with my Crunchy Protein Balls but didn't even think to do it with the Lemon Balls...maybe next time.
And husband approved recipes...always a winner!
Thanks for the feedback and sharing your tips...I really appreciate it 🙂
Ellie says
I am neither vegan nor gluten free, but I am having a barbecue this weekend and a gluten free friend is attending. I saw your lemon balls on Tastespotting, and remembered that I had at some almond meal in my cupboard. I adapted your recipe based on what I had on hand, thusly:
2 cups almond meal
½ stick of butter
½ cup of lemon juice (based on the conversion from my bottle of RealLemon)
2 tablespoons honey
1 teaspoon vanilla extract
pinch of salt
I rolled the balls in powdered sugar and I'm letting them cool in my freezer. I tried the dough and it's delicious! The texture is not as grainy as you might expect for almond meal. I often make truffles out of crushed oreos and cream cheese, and the texture is similar before they cool down and sit for a while. I just hope my friend Sarah likes them.
Karielyn says
Hi Ellie! I've had those oreo/cream cheese truffles back in the day and they were good...always a hit.
I hope your friend enjoys this gluten-free, vegan lemon version...what a good friend you are to make them for her!
They'll be extra sweet with the powdered sugar too.
Thanks for trying out the recipe and giving us your alterations..they are always good to have 😉
Louisa says
These are out of this world! I made them yesterday for my family. I can't remember eating anything this yummy for ages. Thanks so much. It's a good thing they're full of nutritious ingredients because my family and I will be eating a lot of them!
Karielyn says
Hi Louisa! I am so happy to know your family enjoyed them!
I actually made them like 3 times back to back after the first time because they were so good and a guilt-free snack.
Thank you for taking the time to leave feedback...I really appreciate it 😉
Jamie says
What is the difference between almond meal and almond flour? Can I use almond meal instead?
Karielyn says
Hi Jamie! It's my understanding that the almond flour has a finer texture and the almond meal has a more coarse texture.
You should be fine if you use the almond meal. The balls would just have a more grainy/coarse texture, but they should taste them same.
I hope you enjoy the recipe if you give it a try 🙂
Deb says
What a wonderful and easy recipe! Thanks to Christal at Nutrionist in the Kitch, I just found your site! Between you and her I am going to be forced to quit my job and stay home so I can just make your fabulous recipes all day long every day!! 🙂
Karielyn says
Hi Deb! Oh my, I L-O-V-E Christal's site and yes, she definitely has some yummy recipes!
Thank you so much for your kind comments and for trying out the recipe, I really appreciate it 🙂
Miam says
Hi Karielyn,
These were a perfect vegan appetizer for a vegan potluck I just had. Love lemons anything!
Cheers, ;D
Karielyn says
Hi Rika! I've been seeing Virtual Vegan Potlock posts on some blogs in the last couple of days but this is the first time I've heard about it.
I'll have to get the scoop on it from you 🙂
Christine says
These were absolutely divine. Can't wait to make them again!
Karielyn says
Hi Christine! Thanks and I hope you enjoy the recipe if you make it 🙂
Terri Cole says
If you have a high speed blender, you can make your own powdered sugar by blending raw sugar until very finely ground.
Also, are there any subs for coconut flour?
Karielyn says
Hi Terri! Thanks for the tip about making your own powdered sugar, I've never tried that and it's good to know for those who don't have access to organic powdered sugar.
I haven't tried this, but I would maybe use 100% almond flour (ex. omit the 1/3 cup of coconut flour and use 1 1/2 cups of almond flour + 1/3 cup of almond flour).
The next time I make them I will do that, see if it works, and post an update.
Thanks again for the tip and I hope you like the recipe if you make it 😉
Joanne says
Oh My Gosh, these were amazing. We love lemon and I'm always looking for healthier versions for sweet treats and this is definitely one I will make again and again. Thank you so much for sharing. This was featured by RecipeNewz on Facebook and I just had to stop by.
I'm not vegan or even vegetarian but I'm trying to wean my family from white flour and granulated sugars. I will follow you in hopes that I can learn more for healthier eating.
Thanks so much for sharing,
Joanne
Karielyn says
Hi Joanne! I'm so glad you found a recipe on my site that you wanted to try! This one is a good choice for a flourless and refined/processed sugar-free treat.
I love to be able to share healthy and nutrient-dense recipes that people can use no matter what diet plan they are following.
Just keep doing exactly what you are doing and try to wean out the bad ingredients one at a time and replace them with healthier versions.
I hope you find some other recipes here to try out and thanks so much for stopping by 😉
melissa says
I am so happy I found your blog! These were delish! I am pinning them and can't wait to make these again for my daughters baby shower 🙂
Karielyn says
Hi Melissa! Thanks so much for your kind comments...and let me know how you liked them if you make them 😉
melanie says
these were a hit with my family, especially my hubby who loves anything lemon. thank you for the recipe!
Karielyn says
Hi Melanie! I'm glad to hear you enjoyed them - especially your husband! Thanks for trying out the recipe 🙂