Gluten Free Tropical Coconut Energy Balls
These no-bake bites are a little taste of the tropics packed into a single, satisfying ball — chewy dried mango, bright lime zest, warm Ceylon cinnamon, and creamy coconut butter all rolled into one. Cassava flour is the secret weapon here, standing in for wheat-based binders and keeping everything together without any grains in sight. Ripe banana adds natural sweetness and helps the dough come together, so the honey just needs to do a light lift rather than carry the whole show. The food processor does most of the heavy work, and a quick chill in the fridge is all it takes to get them perfectly firm and snackable. Rolling them in extra shredded coconut gives each ball a gorgeous, slightly toasted-looking finish that makes them feel way more impressive than the effort involved. They're the kind of thing you'll want to keep stashed in the fridge all week for a quick energy boost that actually tastes like a treat.
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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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