Pistachio & Cranberry Energy Balls
I particularly love energy balls because sometimes there will be random amounts of nuts, seeds, and/or dried fruit from the bulk section of the store leftover and in an effort to avoid letting them go rancid, I toss them together with some dates, oats and maple syrup and voila! Fast and economical.
I can't think of one time a nut and seed combination hasn't worked out wonderfully. This combo of pistachios, cashews, cranberries and chocolate is exceptionally amazing.
I remember enjoying pistachios during family parties and being in such awe of their gorgeous green and (sometimes) purple colour. Because I would usually only have them at these special gatherings (because yep, they're on the pricier side) pistachios were such a special treat to have, and I get just as giddy when enjoying them now.
These taste extra delicious when the nuts are roasted - whether you purchase them roasted or roast them yourself. I also highly recommend enjoying these with tea. The combination is just perfect.
Pre-make 'em: if you'll be getting your hands messy anyway by rolling these up, may we suggest investing time to make a large batch of these to freeze for on-the-go snacks! They thaw quickly, and can be easily packed into a small container. You'll have delicious snacks for months to come!
Watch How To Make It Here
This recipe starts at 2:30
Pistachio & Cranberry Energy Balls Recipe PDF
▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free
Yield: 15 balls Prep Time: 10 min Cook Time: 10 min Total Time: 10-20 min
1 cup (100 g) rolled oats
1/2 cup (50 g) de-shelled pistachios
1/2 cup (50 g) cashews
2 Tbsp (25 g) ground flaxseeds
1 cup (175 g) soft, pitted dates*
2 Tbsp (30 mL) maple syrup (or agave syrup)
1 tsp (5 mL) pure vanilla extract
1/3 cup (40 g) dried cranberries, unsweetened if possible
1/4 cup (40 g) dairy-free dark chocolate chips
1/4 tsp cinnamon (optional)
Pinch of salt
Roast the rolled oats and whole nuts (if not pre-roasted) at 350 F (180C) for 8-10 minutes or until lightly golden, stirring once halfway. This is optional, and can be skipped if you’d prefer to speed it up or if you’d like a raw recipe (I prefer the roasted flavour more).
In a large bowl, add the ground flaxseeds and 3 Tbsp (45 mL) water. Let sit.
On a plate, mash the dates with a fork until smooth* (alternatively, you could use a food processor).
Add the mashed dates, maple syrup and vanilla extract to the bowl with the flaxseed. Mix to combine.
Then add the remaining ingredients and gently toss until evenly coated. Roll into bite-sized balls and refrigerate for 30 minutes. Enjoy as a on-the-go snack or with a cup of tea at home!
*If the dates are not soft, soak in warm water for 10 minutes, or blend using a food processor instead of mashing with a fork.
Variations: use another dried fruit instead of cranberry, like dried apple, or substitute the nuts featured in the recipe for any nut of your choosing! You can also try 1/8 tsp ground cardamom seeds in place of the cinnamon for a more middle-eastern flavour.
Storage: store in an air-tight container in the fridge for up to one week, or in the freezer for up to 2 months.
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