Lemon Drizzle Bliss Balls

In this recipe, I show you how to make delicious, gluten-free, paleo-friendly, raw lemon bliss balls. These tasty energy balls are inspired by the lemon drizzle cake. Made with nuts, coconut and lemon, they are perfect as a snack or a mini treat.

Lemon Bliss Balls (Paleo, Vegan, Raw, Gluten-Free)

Last week, I made these lemon bliss balls or energy balls as a bit of an experiment. I saw a new flavour of Naked Bars at a store called ‘Lemon Drizzle’ and I liked the idea of making lemon drizzle cake inspired bliss balls. As I imagined in my mind, these nutty lemony balls turned out perfectly!

I was hoping they would last longer than a week, but I took a container on a climbing trip and they were gone before I knew it. The good thing is that everyone who tried them gave me solid thumbs up. So, here is the recipe for my lemon bliss balls.

Lemon Drizzle Paleo Energy Bliss Balls



I think a combination of cashews and almonds works really well with lemon but you can use a combination of other nuts and seeds. Tahini would go well with lemon and add an interesting dimension to the flavour.

You will need a food processor to make the bliss ball mixture. Once processed and sticky, the balls are super easy to roll. I suggest wetting your hands a few time to prevent them from getting too sticky. 

How to make bliss balls


Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Cooked & Loved

Lemon bliss balls

Lemon Bliss Balls

Prep Time: 20 minutes
Total Time: 20 minutes
Author: Irena Macri
Servings: 15 balls
Course: Snacks
Cuisine: Healthy
Print Pin Save
5 from 9 votes
Calories: 238kcal
These gorgeous, energising lemon bliss balls are easy to make and are perfect as a healthy treat, snack or lunchbox item. This recipe is raw, vegan, paleo and gluten-free.


  • 15 Medjool dates pits out
  • 1.5 cups raw cashews
  • 1.5 cups blanched almonds skinless, regular will do as well
  • 1/2 cup desiccated coconut unsweetened
  • 1 teaspoon lemon zest
  • Juice of 1 lemon

To finish

  • 3 tablespoons desiccated coconut for coating


  • Add all ingredients to a food processor fitted with an S-blade. Process and mix for 1-2 minutes, stopping and scraping the sides a few times, until everything has turned into ground up, sticky mixture (see picture).
  • Transfer the mixture to a bowl. Add a few tablespoons of extra desiccated coconut into a bowl. Wet your hands slightly and scoop about a tablespoon of the mixture into your palms. Roll into a ball and dip into the coconut, pressing on each side to coat all sides evenly. Place on a tray or plate and continue with the rest of the mixture. You should get about 15 small balls.
  • Store in an airtight container for up to weeks (in the fridge). Serving size is 1-2 balls.


Calories: 238kcal | Carbohydrates: 25g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 6mg | Potassium: 359mg | Fiber: 4g | Sugar: 18g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg
Keywords: Sweets, Kid-friendly, lemon dessert, Vegan, Bliss balls, Lunch, No Bake
Tried this recipe?Mention @cookedandloved or tag #cookedandloved


Lemon Bliss Balls (vegan, raw, paleo, gluten-free)

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

Comment or Rate This Recipe

Made the recipe? Please leave a rating as it helps other readers to discover this dish. You don’t need to leave a comment if rating a recipe, unless it’s 3 stars or below.

Leave a Reply

Your email address will not be published. Required fields are marked *

Click on the stars to rate this recipe!


  1. 5 stars
    Love lemon anything! I’m in back to school mode right now and I see these being great morning snacks that I have to pack – or lunchbox additions! Thank you!

  2. Thank you for the recipe, I really miss lemon drizzle cake! I do have a doubt though, all essential oils are for external use only, in fact they come with the warning that they should never be taken as food, or at least that’s what the organic brands I use tell me…. What kind of lemon oil did you use to make these?

    1. Hey Rads, it’s a very valid and good question. Not all essential oil brands can be consumed and it’s usually stated on the bottle. I used doTerra lemon oil (which I mentioned in the post) and their oils are fine to use in cooking. But yes, definitely check the bottle and I will add that caveat in the post.

  3. 5 stars
    So delicious. I made this over the weekend and they were a great hit. As I was time short I made it into a slice rather than individual balls and it turned out beautifully. Thank you for another great recipe.

  4. I can’t wait to make these. If I already have some homemade almond flour on hand about how much do you think I should use?

    1. Try 1 cup first and then if the mixture needs to be a little thicker, add another half a cup at a time.

See all comments »

You Might Also Like

Share via
Copy link
Powered by Social Snap