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Cranberry Coconut Energy Balls Recipe (Vegan, Gluten-Free)


MACROS: 56 Cal, Fat 2g, Carbs 8g, Protein 1g


  • 1 cup packed Medjool dates, pitted

  • 1/2 cup chopped almonds

  • 1/3 cup dried cranberries

  • 1/4 cup shredded coconut, plus more for rolling

  • 1 tablespoon ground flax seed


  • In the bowl of a food processor, process dates until they form a paste.

  • Add almonds, cranberries, coconut and flax seed. Pulse until combined and mixture resembles coarse crumbs.

  • Using your hands, roll mixture into 1-inch balls. Roll balls in extra shredded coconut and serve.

NOTES Leftover energy balls can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

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