These Cranberry Spice Energy Balls are bite size pieces of Fall! They’re made with a homemade spiced cashew butter mixed with dried cranberries, shredded coconut and ground flax seed. They’re just sweet enough to satisfy your sweet tooth and something about them will keep you coming back for more! I may or may not have scarfed the whole batch down in just a few days!
Substitutions & Notes
I always like to provide substitutions for different ingredients, but I have to say with this specific recipe I highly suggest following the exact recipe. If you change the nut base it will change the flavor of the energy balls completely. The only substitution I can think of that would minimally change the taste is to substitute oats or chia seeds for the flaxseed if need be.
Because of the cashews and flax in this recipe, these balls are packed with healthy fats and protein. They’re great as an on-the-go breakfast, snack and/or post workout! They’re Plant Based, Paleo, Gluten Free and Raw!
I hope you love this recipe and would love to know what you think!! Please share comments and pictures of how it turns out for you! Happy cooking, friends!
Xo,
- 1 cup Raw Cashews
- ½ tsp Cinnamon
- 3-4 dashes Nutmeg
- ¼ tsp Maple Syrup
- ½ cup Dried Cranberries
- ¾ cup Unsweetened Shredded Coconut
- ¼ cup Ground Flaxseed
- In a food processor (mini if you have it!), place the cashews and process until it turns into cashew butter. It will need to stay on continuously for 4-5 minutes. Once it turns to butter and has a creamy texture, add in the cinnamon, nutmeg and maple syrup. Process until all blended together.
- In a mixing bowl, combine the cashew butter mixture, cranberries, coconut and flax. Stir until completely combined.
- Next, roll the mixture into balls! I use a melon baller like this one to scoop out the mixture evenly, but you can also use a tablespoon.
- Store in an airtight container in the refrigerator and enjoy within 1 week, if they last that long!
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