AIP Friendly Tropical Coconut Energy Balls
These no-bake bites are a little burst of sunshine — chewy dried mango, creamy coconut butter, and a bright hit of lime zest all rolled into one satisfying snack. Mashed banana binds everything together naturally, while cassava flour gives the dough just enough structure to hold its shape without any grain or legume ingredients that would knock this off-protocol. The warm spice notes from Ceylon cinnamon and ginger make them feel indulgent even though every single ingredient is completely compliant. Finding a grab-and-go snack that works for the autoimmune protocol can feel nearly impossible, especially when most energy balls rely on oats, nut butters, or seeds — none of which appear here. A quick pulse in the food processor and 30 minutes in the fridge is all it takes to have 12 servings ready to go for the week. Roll them in extra shredded coconut for a little texture and a look that's genuinely pretty enough to bring to a gathering. Keep a batch chilled and you'll always have something sweet and safe within arm's reach.
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Learn more →Ingredients
12 servings
- 1 cup unsweetened shredded coconut
- ½ cup dried mango, roughly chopped
- 1 medium ripe banana, mashed
- ¼ cup cassava flour
- ¼ cup unsweetened coconut butter
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 tsp lime zest
- ¼ tsp fine sea salt
For serving
- ¼ cup unsweetened shredded coconut, for rolling (optional)
Instructions
- 1
Add the dried mango to a food processor and pulse 8–10 times until broken down into small, sticky pieces roughly the size of a pea.
- 2
Add the shredded coconut, mashed banana, cassava flour, coconut butter, honey, vanilla powder, Ceylon cinnamon, ground ginger, lime zest, and sea salt to the food processor. Pulse 10–15 times until the mixture comes together into a cohesive, slightly sticky dough that holds its shape when pressed between your fingers.
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