Recipe – Cranberry Coconut Energy Balls (Vegan Gluten Free)

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I’m always searching for quick and healthy snack ideas, and they come in especially handy during a long day working out in the garden.  I’ll pop in the house for a glass of water, and a quick energy boost.  The problem is, unless I have something planned ahead of time, my mid-garden day snack ends up being a bowl of cereal.  Not exactly nourishing, and lacking a bit on staying power.

In the past, we’d make homemade Lara bars by mixing dates, dried cherries, and pecans in the blender, but all that fruit sugar goes right to the brain.  The trick to wholesome energy balls is more nuts than fruit and healthy fats for balance.

 

These sweet and creamy Cranberry Coconut Balls are a delicious way to enjoy a healthy afternoon snack. Gluten Free and Vegan!

CRANBERRY COCONUT BALLS

This recipe for Cranberry Coconut Balls indulges you with a healthy fat fueled, naturally sweetened treat to keep you energized between meals.

Dried cranberries give these balls a candy-like taste. Ruby red pops of sweetness among the creamy coconut and almond base.

Cranberry Coconut Balls Recipe

Tip!

Look for dried cranberries in the bulk section of your grocery store or make your own! I have a tried and true recipe for homemade dried cranberries right here.

A short ingredient list is usually an indicator of a more wholesome product. These beauties have seven ingredients and none of them are corn syrup.

Cranberry Coconut Balls Recipe

So … tell me … what are these seven ingredients?

Here they are:

  • Almond flour
  • Unsweetened shredded coconut
  • Coconut butter
  • Coconut oil
  • Maple syrup
  • Dried cranberries
  • Vanilla

Nothing crazy or impossible to find.

Cranberry Coconut Balls Recipe

If you want to take the homemade aspect of it up another level you could totally make your own almond flour too!

If almonds and/or nuts is something you want to avoid you can substitute oat flour for the almond flour simply grind the oats in your blender until they reach a flour-like consistency.

Cranberry Coconut Balls Recipe

Rolling the balls in the shredded coconut is optional but oh-so-cute! I say elective but I really mean it’s mandatory!

They just look too much like holiday snowballs with the white flakes pressed all over to turn not do it.

These Coconut Cranberry Balls are naturally sweet, but if you really want to amp up the sweetness, white chocolate chips would be blissful in these.

Enjoy!

Coconut Cranberry Balls

These sweet and creamy Cranberry Coconut Balls are a delicious way to enjoy a healthy afternoon snack. Gluten Free and Vegan!

  • 2 cups almond flour
  • ⅓ cup unsweetened shredded coconut (plus 2 tbsp for rolling)
  • 2 tbsp coconut butter
  • ¼ cup maple syrup
  • ⅓ cup coconut oil
  • ½ tsp vanilla
  • ½ cup dried cranberries
  1. Stir together maple syrup, coconut butter, coconut oil, vanilla
  2. Stir in almond flour and shredded coconut until well combined
  3. *Almond flours can vary so if the mixture is too dry add more coconut oil. If it is too wet, add more almond flour
  4. Fold in dried cranberries and pop the bowl into the freezer for 10 minutes to firm up a bit for easier rolling
  5. Meanwhile, sprinkle shredded coconut on a plate and line a baking sheet (one that will fit in your freezer) with parchment paper
  6. Roll tablespoon sized balls of the mixture in your hand then roll the ball in the shredded coconut. Place each finished ball on the lined baking sheet and pop it in the freezer for 30 minutes
  7. Store in a covered glass container in the fridge or freezer

Coconut Cranberry Balls Recipe

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With more than 10.000 recipes under her belt, no wonder Nancy is the content manager of The Prepper's Daily Food topic. She embarked long ago on a mission to learn everything there is to know about cooking. She discovered her passion for cooking while spending the summer's over at her grandparents. Their ways fascinated Nancy and cooking something out of nothing, like her granny use to say, became one of her daily routines. After 21 years of culinary experience, she decided to drop her fancy chef career life. The price her family had to pay was too big. Nancy is now taking advantage of the internet and works from home, helping and teaching common people like us to cook for ourselves with as little we have. Just like she learned from her grandparents. I want those who cannot afford to eat out not even once a week, to feel they don't need to. Because they can make one of my quick recipes and feel better about their lives, even if only for some hours. From simple recipes to ancient remedies based on plants, from the garden to the kitchen table, canning and storing, Nancy covers it all.

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