Wheat Free Tropical Coconut Energy Balls
These little no-bake bites are bursting with tropical flavor — chewy dried mango, bright lime zest, warm Ceylon cinnamon, and a double hit of coconut make every single one feel like a mini vacation. The mashed banana acts as a natural binder, so the whole thing comes together in a food processor without any complicated steps or special equipment. Cassava flour is the secret weapon here, giving the dough just enough structure to roll cleanly while keeping the recipe completely free of wheat and wheat-derived starches. That matters a lot when you're scanning energy ball recipes online and finding that most of them quietly sneak in oat flour or other grain-based binders. A quick roll in extra shredded coconut before chilling adds a gorgeous snowy finish and a satisfying texture contrast. After just 30 minutes in the fridge they're firm, scoopable, and ready to stash in a container for the week — genuinely one of the easiest grab-and-go snacks you can make at home.
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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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