Brazil Nut Free Tropical Coconut Energy Balls
These no-bake bites pack a serious tropical punch, layering dried mango, fresh banana, lime zest, and warm Ceylon cinnamon into a snack that tastes like a vacation in every bite. The coconut butter and shredded coconut give them a rich, satisfying chew, while the cassava flour keeps everything nicely bound without any grain-based fillers. Store-bought energy balls can be a minefield when you're avoiding certain tree nuts, since many brands blend multiple nut butters or process on shared lines — making a homemade batch the smartest move. Everything here is straightforward and plant-forward, so you know exactly what's going in. The food processor does most of the heavy lifting, and a quick roll between your palms is all it takes before they head into the fridge to firm up. That optional coconut coating adds a little extra texture and makes them look genuinely snack-worthy on a plate. Keep a batch chilled and you've got an easy grab-and-go treat ready whenever the craving hits.
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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
- 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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