Yeast Free Tropical Coconut Energy Balls
These no-bake bites are a little taste of the tropics packed into one satisfying, palm-sized snack. Dried mango and fresh banana bring natural sweetness, while lime zest, Ceylon cinnamon, and ground ginger layer in a warm, bright complexity that keeps you reaching for another. Coconut butter and shredded coconut give each ball a rich, creamy texture that firms up beautifully after a quick chill in the fridge. Because the whole thing comes together in a food processor with no baking, no bread, and no fermented ingredients whatsoever, it's a genuinely easy win for anyone navigating a yeast-free lifestyle. Cassava flour acts as the binder here, keeping the dough rollable and sturdy without relying on any grain-based or leavened ingredients. A roll through extra shredded coconut before refrigerating adds a snowy, slightly chewy coating that makes them look as good as they taste. Make a batch on Sunday and you'll have a grab-and-go snack ready all week long.
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Learn more āIngredients
12 servings
- 1 cup unsweetened shredded coconut
- Ā½ cup dried mango, roughly chopped
- 1 medium ripe banana, mashed
- Ā¼ cup cassava flour
- Ā¼ cup unsweetened coconut butter
- 2 tbsp honey
- Ā½ tsp vanilla powder
- Ā¼ tsp ground ceylon cinnamon
- Ā¼ tsp ground ginger
- 1 tsp lime zest
- Ā¼ tsp fine sea salt
For serving
- Ā¼ cup unsweetened shredded coconut, for rolling (optional)
Instructions
- 1
Add the dried mango to a food processor and pulse 8ā10 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 10ā15 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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