Cranberry Coconut Energy Balls

These energy balls, are super quick, easy peasy and perfect to take on the go!

Course Snack

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 243kcal

Author Charla

Grind the walnuts and almonds using an s-blade in a food processor on high speed until a fine consistency is formed.
Add the coconut and cinnamon - pulse for a few seconds to combine with the ground nuts.
Slowly add a few dates at a time until all are transferred to the processor and then add the cranberries.
continue to blend until the mixture pulls together.
Use hands to roll into mini balls and dust with the excess coconut.

This batch makes roughly 12 balls but will vary depending on size.
Medjools dates are super soft and best to use, if you can't get hold of any, simply use another pitted date and soak the dates in warm water for 30 minutes if necessary to soften first.
You can stick to the recipe to hand or include some oats, seeds or additional dried fruit.
These balls are freezer friendly, as mentioned in the post, part freeze them on parchment paper then transfer to a zip lock bag/sealed container for storage.
The energy balls can be frozen for up to 3 months or refrigerate for up to a week.
Don't add all of the ingredients at once to the food processor, add the ingredients in stages so they all breakdown evenly.
For best results if you do not want to freeze your energy balls leave them to stand in your refrigerator for quality control.