These Coconut Cranberry Energy Balls are date-sweetened, easy to make, and use only 6 simple ingredients. They are packed with flaky coconut, juicy cranberries, and sticky, sweet dates. Light and chewy, yet filling enough for a snack, these energy balls are crave-worthy awesomeness in every bite.
This recipe makes 8 energy balls. Feel free to double or triple the recipe if you want to have extras on hand! I like to make a variety of energy balls whenever I’m going to dig out the food processor, so small batches mean more variety. A standard food processor can easily take this recipe tripled, though. So if you’re going to stick to one flavor and want to meal prep for the week, go for it.
How to make them & what to do with your dates
In your food processor, begin by pulsing your pitted dates with the plant-based milk. I use Medjool dates, because they’re big, soft, plump, sticky and the perfect amount of sweet. If using a drier, less sweet date like the common deglet noor variety, you’ll need to add 1 or 2 extra dates and 1-2 tsp of coconut sugar to make up the difference.
No matter what type of date you choose, if they’re on the dry side they won’t give these energy balls the best texture and hold everything together. (And who likes a flaky energy ball? Not me.) For dry dates, all you need to do is boil a kettle of water. Then use the boiling water to submerge the dates in a bowl for 10 minutes. This will soften them up and return them to their plump, juicy perfection. Drain and discard the water, and use the dates as called for in this (or any) recipe.
Once you break down the dates by pulsing them in the food processor with your plant-based milk, add the rest of the ingredients. Pulse again until a sticky dough forms – this typically only takes a minute or less. Then, carefully remove the “S” blade and begin scooping out the energy ball dough into bite-sized balls. It’s a very sticky dough, so if you have a small cookie scoop it helps with keeping your hands clean. I typically just use a teaspoon to scoop out the dough and form it into balls with my hands though, because the mess can be part of the fun. Your energy balls are ready to eat. But, if you can stand the wait, pop them in the fridge for an hour to firm up and chill first. They’re even better chilled!
More delicious vegan recipes
- Healthy Vegan Freezer Fudge – 3 Ingredients
- Ginger Cookie Dough Balls – GF, Vegan
- Perfect Vegan Aquafaba Waffles
- 3 Ingredient Crispy Cereal Bars
If you make these Coconut Cranberry Energy Balls, let us know what you think! Leave a comment or rating below, and show us how they came out on Instagram #plantednoshery. However, your found our little slice of the food blog world, we’re so glad you’re here. Enjoy!
Coconut Cranberry Energy Balls – Date Sweetened
- 4 Medjool dates, pitted
- ⅔ cup Shredded coconut, unsweetened
- 2 tbsp Plant based milk, unsweetened
- 2 tbsp Almond butter
- 1 tbsp Dried cranberries
- ¼ tsp Sea salt
- In your food processor with the "S" blade attachment in place, add the pitted medjool dates and plant based milk. Pulse until the dates are chopped into small, even pieces. Stop and scrape down the sides as needed, and pulse again to ensure the dates are all evenly chopped.
- Add the rest of the ingredients, and pulse until a sticky dough forms. This should take less than a minute.
- Remove the blade from the food processor, and scoop out the date energy ball dough. Use a small cookie scoop or your hands to form into balls. This is a sticky dough, but can be rolled into balls easily. If your dough is too sticky to form, add more coconut until you achieve the desired consistency.
- Enjoy the energy balls immediately, or pop them in the fridge to cool and set to a slightly firmer texture. Happy snacking!