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Combine the pitted Medjool dates, rolled oats, unsweetened cocoa powder, chia seeds, ground flax seeds, and dried cranberries in the bowl of a food processor.

Add the almond butter, maple syrup (or honey), and vanilla extract to the food processor.

Process the mixture until it comes together into a sticky, uniform dough. You may need to stop and scrape down the sides of the bowl a few times.

Transfer the dough to a medium bowl. Using your hands, roll the mixture into 1-inch balls. If the mixture is too sticky, slightly dampen your hands.

Place the unsweetened shredded coconut in a shallow dish. Roll each energy ball in the coconut, pressing gently to coat evenly.

Arrange the coated energy balls on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow them to firm up.


Combine the pitted Medjool dates, rolled oats, unsweetened cocoa powder, chia seeds, ground flax seeds, and dried cranberries in the bowl of a food processor.

Add the almond butter, maple syrup (or honey), and vanilla extract to the food processor.

Process the mixture until it comes together into a sticky, uniform dough. You may need to stop and scrape down the sides of the bowl a few times.

Transfer the dough to a medium bowl. Using your hands, roll the mixture into 1-inch balls. If the mixture is too sticky, slightly dampen your hands.

Place the unsweetened shredded coconut in a shallow dish. Roll each energy ball in the coconut, pressing gently to coat evenly.

Arrange the coated energy balls on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow them to firm up.
