No-Bake Cranberry Almond Energy Bites

Serves 6 · 20 min prep

Estimate for one serving

• 248 cal
• 6g protein
• 32g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 cup fresh cranberries
• 1 cup packed pitted Medjool dates
• 1 cup raw almonds
• 3/4 cup old-fashioned rolled oats
• 1/3 cup unsweetened shredded coconut
• 1/4 cup almond butter
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1 tsp orange zest

Instructions

1. 1Rinse the cranberries and pat them very dry so the mixture does not turn watery.
2. 2Place the almonds and oats in a food processor and pulse until they form a coarse, sandy meal with a few larger almond bits remaining.
3. 3Add the dates, almond butter, honey, vanilla, cinnamon, salt, and orange zest. Process until the mixture starts to clump and look sticky.
4. 4Add the fresh cranberries and pulse in short bursts just until they are chopped and distributed; stop before the mixture turns fully smooth so you keep bright cranberry flecks.
5. 5Scrape the dough into a bowl. If it feels too wet, stir in a spoonful more oats; if too dry, a drizzle more honey.
6. 6Chill the bowl 10 minutes so the mixture firms and is easier to roll.
7. 7With damp hands, scoop tablespoon-size portions and roll firmly into balls about 1 inch across.
8. 8Roll each bite lightly in the shredded coconut so the outside is coated and less sticky.
9. 9Arrange on a parchment-lined plate and refrigerate at least 30 minutes until set.
10. 10Store covered in the fridge. The raw cranberries stay tart and juicy against the sweet date-almond base, perfect for a quick no-bake sweet.