These Lemon Ginger Energy Balls with Tumeric are the perfect little energy bites to start your day. Their soothing, slightly sweet, lemony ginger taste. These are quick and easy to make and keep well in your freezer for a quick pick-me-up.

Lemon ginger energy balls sitting next to a cup of tea with fresh lemon and ginger beside them

Why make this recipe

Lemon ginger energy balls pack a punch of energy, which makes them a great workout snack or quick breakfast bite.

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Ingredient Tips

lemon ginger energy balls
  • Oatmeal – be sure to use quick-cooking
  • Cashews – make sure you use raw cashews and not toasted. Raw gives you a creamy smooth texture that helps hold the balls together.
  • Peanut butter – Buy a good quality, no sugars added brand of peanut butter. It might be a bit oily, I just pour off the extra oil and stir well when I first open the jar.
  • Maple syrup – Don’t buy the fake kind, only real maple syrup will do.
  • Stevia – I use Pyure Stevia because it does not have additives such as erythritol.
  • Lemon zest – Wash your lemon skin really well before you zest it, this adds an extra layer of lemon flavor
  • Lemon juice – Don’t use the bottled kind, only fresh-squeezed
  • Ginger – For a zippy flavor only use freshly grated not powder
  • Turmeric
  • Vanilla extract – Use real, not imitation.
  • Salt – Just a pinch to draw out flavors.

How to make energy balls

  1. First, add the oats to your food processor and process until a fine flour forms. Toss in the raw cashews and pulse until finely ground as well.
  2. Add the rest of the ingredients except for half of the lemon zest to the bowl of the food processor and pulse until a thick, uniform dough forms. This will take about a minute or two. You might need to stop and scrape the sides of the bowl once or twice.
  3. A simple way to make the ball shapes is to use a small cookie scoop to measure out each ball. Then roll the dough-like ball in between your hands until it forms an even ball. Roll each ball in the other half of the lemon zest to coat lightly.

Substitutions or add-ins

  • You can use almond butter instead of peanut butter
  • Add one tablespoon chia seeds
  • Add one tablespoon white sesame seeds
  • Add 1 tablespoon flax seeds
  • Unsweetened shredded coconut flakes – add just a touch of natural sweetness if you have a sweet tooth. You could mix in 1/8 cup or roll the outside in the coconut flakes.
lemon ginger energy balls

Leftovers

Store the little bites in an air-tight container in the fridge for up to 10 days or in the freezer for up to a month. If you opt for the freezer, let each ball thaw for 5-10 minutes on a plate before enjoying.

More energy balls to try

For more no-bake energy balls, try my Matcha Energy Balls. They are filled with sweet dried Medjool dates, raw cashews, cocoa powder, and matcha which creates a quick, energizing snack. They are a great way to start your day.

Matcha Energy Balls

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Lemon Ginger Energy Balls
4.50 from 2 ratings

Lemon Ginger Energy Balls

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 14
These Lemon Ginger Energy Balls with Tumeric are the perfect little energy bites to start your day. Their soothing, slightly sweet, lemony ginger taste. These are quick and easy to make and keep well in your freezer for a quick pick-me-up.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 1 1/2 cup oatmeal, Quick-cooking
  • 1/2 cup cashews, Only use raw
  • 3 tablespoons peanut butter, No sugars added
  • 2 tablespoons maple syrup , Only use real maple syrup
  • 1/8 teaspoon stevia , 100% stevia with no fillers – Optional
  • 2 lemons , Medium size, zest from 2 lemons divided in half
  • 3 tablespoons lemon juice , Fresh squeezed
  • 2 teaspoons ginger , Fresh finely grated
  • 1 teaspoon tumeric
  • 1 teaspoon vanilla extract , not imitation
  • 1/4 teaspoon salt

Instructions
 

  • First, add the oats to your food processor and process until a fine flour forms. Toss in the raw cashews and pulse until finely ground as well.
  • Add the rest of the ingredients except for half of the lemon zest to the bowl of the food processor and pulse until a thick, uniform dough forms. This will take about a minute or two. You might need to stop and scrape the sides of the bowl once or twice.
  • A simple way to make the ball shapes is to use a small cookie scoop to measure out each ball. Then roll the dough-like ball in between your hands until it forms an even ball. Roll each ball in the other half of the lemon zest to coat lightly.

Notes

  • Oatmeal – be sure to use quick-cooking
  • Cashews – make sure you use raw cashews and not toasted. Raw gives you a creamy smooth texture that helps hold the balls together.
  • Peanut butter – Buy a good quality, no sugars added brand of peanut butter. It might be a bit oily, I just pour off the extra oil and stir well when I first open the jar.
  • Maple syrup – Don’t buy the fake kind, only real maple syrup will do.
  • Stevia – I use Pyure Stevia because it does not have additives such as erythritol.
  • Lemon zest – Wash your lemon skin really well before you zest it, this adds an extra layer of lemon flavor
  • Lemon juice – Don’t use the bottled kind, only fresh-squeezed
  • Ginger – For a zippy flavor only use freshly grated not powder
  • Turmeric  
  • Vanilla extract – Use real, not imitation.
  • Salt – Just a pinch to draw out flavors.
Serving: 1ball, Calories: 77kcal, Carbohydrates: 9g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 60mg, Potassium: 106mg, Fiber: 1g, Sugar: 3g, Vitamin A: 4IU, Vitamin C: 9mg, Calcium: 13mg, Iron: 1mg
Cuisine: American
Course: Snacks
Author: Gina Dickson

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