Lemon & Coconut Cheesecake Balls

Lemon & Coconut Cheesecake Balls

Every week I post a sweet or savoury, healthy recipe.


This Recipe 

Vegan | Grain-Free | Dairy-Free | Refined Sugar-Free 

Yes these are as good as they sound. If you love cheesecake (heck even if you don't) get the ingredients and make a date with your kitchen. It will take you around 20 minutes total and your tastebuds + belly will thank you!

These little balls of bliss are perfect as a to-go travel snack. They'll keep fresh for a few hours outside of the fridge so long as you avoid excessive heat. They also work really well as a nice treat to go with your afternoon coffee or tea. 

Just a little word of caution...watch how many you eat. These are healthier than traditional sweets but they still contain sugar (albeit it natural!) 

Makes 10 to 12 balls depending on size 



  • 1 cup (120g) grain-free granola (This one is my favorite brand.)
  • 1 cup (125g) cashews soaked in boiling water for 10 min
  • Juice + zest from 1 lemon (plus extra zest if you want to use to coat balls)
  • 2 tbsp (24g) almond butter
  • 2 tbsp (30mL) maple syrup
  • 1 tbsp (30mL) MELTED coconut oil 
  • 1 tsp (5mL) vanilla extract
  • 1 handful coconut flakes (to coat outside of balls) spread out on a large plate


    First, make sure that you've properly soaked your cashews. I suggest boiling water to save on time but you could also use lukewarm water and soak for 2 to 3 hours for same effect. 

    Next, combine all ingredients (except for coconut flakes) in a food processor until a nutty paste forms. It's important here to not over blend. Don't worry if it does seem too gooey though, you can always add more granola and when you put the balls in the fridge they'll firm up even more. 

    Now, form small balls with the mixture and roll them until covered along the coconut flake plate. If you like you can also coat with some extra lemon zest. Enjoy!