Lemon-Coconut Paleo Protein Balls

Let the good times roll with this easy paleo recipe for lemon-coconut balls packed with your favorite protein powder.

This is a tangy little variation on another bite-sized, gluten-free treat I posted earlier this summer, my 10-minute chocolate-cranberry energy balls.

My Hubs, a die-hard chocolate guy, actually likes these little balls of goodness even more – go figure!

Well if you love your sweet stuff with a tart lemony taste, you’re gonna like this super-easy recipe too.

These are naturally sweetened with dates. You get a little extra crunch from the chopped pecans inside. And that lemon zinger comes from a fresh-squeezed lemon along with a bit of lemon zest sprinkled in just to amp up the tartness even more.

There’s nothing to cook with these of course. Just some simple ingredients you blend together and then mix with shredded coconut, pecans and your favorite protein powder. I used three scoops of Primal Kitchen’s Primal Fuel Vanilla Coconut – really good stuff!

Just roll them up into little balls, glide them over some loose shredded coconut to coat, and these are ready to enjoy.

Just one tip: If your final mix seems a little too wet to form into balls, just add a bit more shredded coconut to firm them up. Or if the mixture turns out a little on the dry side, a tiny bit of coconut oil should solve that problem.

Have fun with this easy paleo recipe, and as always, let me know what you think!

easy paleo recipe for paleo protein lemon balls treat

Quick and Easy Lemon-Coconut Paleo Protein Balls Recipe

September 22, 2017

easy paleo recipe for paleo protein lemon balls treat


1/2 cup almond butter

1/2 cup dates, pitted

2 tbsp fresh-squeezed lemon juice (save the rind for the zest)

1 tsp pure vanilla extract

3 tbsp protein powder (I used Primal Kitchen's vanilla coconut protein powder)

1/3 cup shredded coconut, unsweetened

1/3 cup pecans, chopped

1-2 tsp lemon zest

2-3 tbsp extra shredded coconut to roll the balls in for a nice finishing touch


1Add the almond butter, pitted dates, lemon juice, and vanilla extract to a blender and purée

2Scrape mixture from blender into a medium mixing bowl. Mix in your protein powder, shredded coconut, chopped pecans, and lemon zest

3Roll mixture into small balls, then lightly roll each over some additional shredded coconut to coat

4Keep sealed and refrigerated (up to 2 weeks) until ready to serve


Chunky Apple Spice Paleo & Gluten-Free Muffins

Just wishing fall would hurry up and get here hasn’t worked for me so far – it’s another triple-digit September day here in Arizona.

Apparently Mother Nature needs a little more encouragement.

I decided to bribe her by baking these paleo and gluten-free apple spice muffins.

Who can resist the sweet fall aroma of fresh-baked apples and cinnamon? I’m hoping she gets the hint. We’ll see.

In the meantime, I’m pretending it’s a chilly autumn day and enjoying these moist, not-too-sweet, chunky apple muffins with a bit of crunch from the chopped walnuts.

Delish hot out of the oven. With just a sprinkle of coconut sugar on the top. Sooo good!

No matter what the weather’s like where you are, I think you’re going to love this easy paleo recipe.

easy paleo recipe for apple muffins in storage container

These paleo and gluten-free chunky apple spice muffins can be stored on your countertop at room temperature for a few days. Seal tightly and freeze for longer-term storage.

You’ll need 2 apples. I chose the Granny Smith variety, but grab your favorite. Peel and core both, then shred one with something like a cheese grater and chop the other one into little bits.

If you don’t like nuts, you can leave them out. I really love the crunch and how the muffins look when you sprinkle a few nuts on top before baking.

The apples make these very moist, so you’ll definitely want to test these with a toothpick through the center to make sure they’re done. If your toothpick doesn’t come out clean, stick them back in the oven to allow the centers to cook through. Lower your oven’s temperature by 25º if you need to – that will help keep the tops from getting too crispy while they finish cooking.

These are best warm right out of the muffin tin, but you can also freeze these in a Ziplock-type bag. Just pop a frozen one directly into your microwave and zap for 20-30 seconds for a warm, moist, spicy apple muffin ready to enjoy.

And in case you’re curious, I used Primal Palate’s organic Apple Pie Spice.

Hope you like this easy paleo recipe chunky apple spice muffins!

Send me your comments if you try this recipe, and some cooler weather if you have any to spare!

easy paleo recipe for apple and nut gluten free muffins

Chunky Apple Spice Paleo & Gluten-Free Muffins Recipe

September 4, 2017

  • Yields: About 12 muffins
easy paleo recipe for apple and nut gluten free muffins


3 eggs

2 apples (one will be shredded, the other chopped – see Directions)

2 cup almond flour

1/3 cup pure maple syrup

1/4 cup coconut oil

1/3 cup walnuts, chopped

1 tsp cinnamon

2 tsp apple pie spice

1 tsp baking soda

1/4 tsp salt

Coconut sugar (optional) sprinkle on top of muffins after baking


1Stir all dry ingredients together in a bowl (except the walnuts)

2In a larger bowl, mix together all the wet ingredients (except apples)

3Peel and core 2 apples. Use a cheese grater to shred one apple. Chop second apple into small pieces

4Pour the dry ingredients into the bowl with the wet ingredients and mix together well

5Stir in both the shredded and chopped apples

6Stir in the walnuts (save some to place on top of muffins before baking if desired)

7Pre-heat oven to 350ºF

8Fill silicon or paper baking cups about 3/4 full and place inside a muffin tin

9Bake at 350ºF for approximately 20-23 minutes (check for doneness with a toothpick through the center – if the toothpick comes out clean, the muffins are done)

10Remove from oven and lightly sprinkle tops with coconut sugar if desired. Allow to cool before enjoying

Cover muffins and store at room temperature up to a few days, or can be frozen in a zipper lock bag to enjoy later.


10-Minute No Cook Chocolate-Cranberry Energy Balls Recipe

Got a sweet tooth and 10 minutes? You need to try these scrumptious little bite-sized cuties …

This was one of those quick and easy treat recipes I dreamed up that sounded pretty good, but when I actually made them — holy moly, the taste and texture really blew me away!

If you go with the recipe as written, you’ll be sinking your teeth into a dense little ball of goodness that’s kind of chewy and sort of crunchy at the same time.

You get the sweetness from the dates and just a little twang of tartness from the dried cranberries. And this one’s a chocolate-lover’s dream with those mini dark chocolate chips all rolled up inside.

Nothing to cook, and it’ll take you about 10 minutes to whip up.

No added sweeteners like honey or maple syrup needed either – these are plenty sweet as-is!

This is a totally legit paleo and gluten-free treat recipe, but of course there are some serious carbs in these babies. But I say what the heck, you got to let the good times roll once and awhile. Give these a try when you just have to have something sweet.

Got kids poking around for an after-school snack? They’ll go nuts over these all-natural gluten-free treats.

Slogging through the afternoon and need a tasty pick-me-up? These little balls are packed with quick energy.

Got co-workers or friends you really love? Treat them to these energy balls – they don’t taste “paleo” they just taste amazing!

And by the way, feel free to adjust the recipe any way you like. These would be awesome even without the chocolate chips. Need to skip the nuts? No problem!

If you’re playing around with the recipe and find the mixture feels a little wet, just sprinkle in a little more shredded coconut to firm them up. If your dough mix seems a little dry, just a dribble of coconut oil should do the trick.

Like I said, you’ve got to try these ! Sweet and tart, crunchy and chewy – all rolled into one!

When you make these energy balls, please leave a quick comment below – I’d love to hear what you think!

easy no cook chocolate cranberry energy balls

10-Minute No Cook Chocolate-Cranberry Energy Balls

July 24, 2017

  • Yields: Yields around 12-14 bite-sized balls
easy no cook chocolate cranberry energy balls


1/2 cup natural almond butter

1/2 cup Medjool dates, pitted

1/3 cup shredded coconut

1/4 cup cranberries, dried

1/4 cup pecans, chopped

3 tbsp dark chocolate mini-chips (I used the Enjoy Life brand)

1 tsp pure vanilla extract

1/4 tsp salt

Plus...extra shredded coconut to roll the balls in – about 2-3 tablespoons


1Add almond butter and pitted dates to a high-speed blender or food processor. Blend until mixture has a "crumbly -doughy" kind of consistency.

2Next scoop the blended mixture into a small bowl and add in everything else.

3Mix a little bit by hand to combine everything, then roll into small, bite-size balls.

4Finish each with a roll through a plate with 2-3 tablespoons of shredded coconut.

  • These will keep for about 2 weeks refrigerated in a sealed container or small plastic bag. Can also be frozen for about 4 months, then thawed and enjoyed.
  • If your mixture seems too wet to roll into a good ball, just add a little more shredded coconut and roll again. If the mixture feels a little dry, just add a little coconut oil and re-roll.

For hundreds more paleo and gluten-free recipes, please visit PaleoNewbie.com


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