Red Meat Allergy Friendly Tropical Coconut Energy Balls
These no-bake bites are a little taste of the tropics packed into a single, poppable snack. Dried mango and fresh banana bring natural sweetness, while lime zest and a hint of Ceylon cinnamon and ginger give every ball a bright, warming kick that keeps you reaching for another. Coconut butter and shredded coconut add richness and texture without any dairy, and cassava flour holds everything together into a satisfying, chewy dough. For anyone navigating a red meat allergy, the beauty here is in how straightforward the ingredient list is — every component is plant-based and easy to verify, so there's no second-guessing what went into your snack. A quick chill in the fridge is all it takes to firm them up into neat, rollable bites that are genuinely snack-bag ready. Roll them in extra shredded coconut for a little crunch and a prettier finish, or skip it and keep things simple — either way, they deliver.
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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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