Cranberry Cocoa Bliss Balls
Maria Adams, MS, MPH, RDN
These cranberry cocoa bliss balls are the perfect snack when you need an energy boost. Made with plant-based pantry staples such as oats, almond flour, cocoa powder, dates, coconut, and frozen cranberries they are a perfect substitute to store-bought energy bars.
Prep Time 15 minutes mins
Cook Time 0 minutes mins
Course Fika, Snack
Cuisine American, Plant-Based
- 1 cup frozen Cape Cod Select cranberries
- 12 Medjool dates, pitted soak in water for about 10 minutes if hard
- 1/2 cup old-fashioned oats certified gluten-free if needed
- 1/2 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon coconut oil
- 1 tablespoon water (plus more as needed)
Measure out the frozen cranberries and set aside to thaw slightly while you prep the rest of the recipe.
Add the dates to a large food processor and pulse until well chopped.
Add the oats, almond flour, shredded coconut, cocoa, coconut oil, and water to the food processor and process until a ball starts to form. If it seems to dry or isn't forming a ball add another tablespoon of water.
Add the cranberries to the food processor and mix until combined. The cranberries should get chopped up and distributed throughout the mixture.
Tip the mixture onto a rimmed baking sheet lined with parchment paper. Form into about 20 balls. Roll the balls in shredded coconut or sea salt if desired. Enjoy and store extras in a sealed container in the refrigerator for up to a week.
Toppings:
Shredded coconut (optional)
Sea salt (optional)
Keyword afterschool snack, antioxidant-rich, bliss balls, chili, beans, barley, dairy-free, cocoa, cranberries, cranberry, dates, energy balls, gluten-free, high-fiber, postworkout snack, vegan