Cranberry Coconut Energy Balls Recipe (Vegan, Gluten-Free)
MAKES 20 BALLS
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.