Vegan Lemon Freezer Balls

Your snack game will never be the same once you’ve really gotten into no-bake freezer-friendly energy balls. At least, this is what it was for me.

When it comes to packing lunch boxes for the office or kindy, all I need sometimes is a ready-made solution that is

• a finger food-friendly/ BWL-friendly food for the baby
• travels great without getting mushy
• easy to make when we run out of the freezer provision
• tastes great!

These vegan lemon freezer balls have quickly climbed their career ladder to become a family favorite in our house. And I guarantee – they will in yours too!

This Lemon Freezer Balls recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• Food processor such as KitchenAid KFP0718CU 7-Cup Food Processor (affiliate link)
• Ice cream spoon such as Ice Cream Scoops
• My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link) or
• Freezer-friendly bags such as Glad Food Storage and Freezer 2 in 1 Zipper Bags (affiliate link)

Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:

• Coconut flour (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Vegan Lemon Freezer Balls

These Vegan Lemon Freezer Balls are a healthy snack choice that tastes like a little bit of heaven! Stock up your freezer supply of these little gems for an easy grab and go snack that is packed with healthy fats and tons of flavor. They fill up your kids' energy reserve as well as yourselfs.

Prep Time10 mins

Chill Time10 mins

Course: Snack

Cuisine: American, BLW, Vegan

Keyword: BLW, dairy-free, freezer friendly, gluten-free, grain-free, vegan

Servings: 18 balls

Ingredients

• 1 ripe banana
• 1 cup raw cashews sub: walnuts
• ¾ cup almond flour
• ⅓ cup coconut flour sub: almond flour
• 1 tbsp lemon zest
• 4 tbsp lemon juice
• 2 tsp vanilla extract optional

Instructions

• Mash the banana. Set aside.
• To the food processor, add raw cashews, almond flour, and coconut flour. Blend until a fine meal is achieved - about 20-30 seconds.
  
  
• Add the banana in along with the lemon zest, lemon juice, and vanilla extract. Blend until a tacky dough forms. If it’s too dry, add a little more lemon juice. If it gets too wet or sticky, add more coconut flour as needed.
  
  
• Using an ice cream scoop (or 2 teaspoons) make roughly 18 balls. Place on a freezer tray and freeze*.
  
  

Notes

 *Spread them out on a tray, freeze for 10 minutes and then transfer to a freezer-friendly bag or container.