Cashew, Cranberry and Coconut Balls

We’ve got this book-borrowing-bookshelf set up in the canteen at work, where the idea is that you can take any book you want home as long as you replace it with a book of your own. Pretty cool idea. I was having a dig through the other day and found this great looking book of energy ball recipes that are all 100% vegan. Needless to say I took it home and have spent the last few days flicking through it eager to try one of the recipes.

Vegan Cashew Cranberry and Coconut balls recipe

These cashew, cranberry and coconut balls are from the ‘Bedtime’ balls section of the book. The cranberries are claimed to be a natural aphrodisiac and apparently the magnesium in the cashews and coconut helps to encourage a deeper, more restful sleep. How far you want to buy into all that is up to you but I can definitely say that these balls are dead easy to make, look impressive and most importantly taste great.

Vegan Coconut Cranberry and Cashew balls

The original recipe calls for the use of vanilla protein powder but I tend to avoid protein powders (vegan or not) as I prefer to get my nutrients from whole foods. Feel free to add in half a cup of vegan vanilla protein powder if you want to!

Lastly, shouts out to Christal Sczebel for the great book. I’ll be trying more of your balls soon!

Check out Energy Balls by Christal Sczebel, C. H. N on Amazon

coconut cashew cranberry vegan energy balls recipe

Vegan Cashew Cranberry and Coconut balls recipe

Vegan Cashew, Cranberry and Coconut Energy Balls

Simple to make and healthy vegan cashew, cranberry and date balls with a coconut coating.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 102 kcal
Author Sam


  • 1 cup (160 g) pitted dates
  • 1 cup (140 g) raw cashews
  • 1/2 cup (60 g) dried cranberries
  • 1/2 cup (50 g) shredded or desiccated coconut plus 2 tbsps
  • 2 tbsp unsweetened almond milk


  1. Add the dates, cashews, cranberries and 1/2 cup of coconut to a food processor and combine for 3 minutes until you have a crumbly, well incorporated consistency. 

  2. Add 1 tbsp of almond milk and process for another 2 minutes until you have a sticky mixture that can be rolled into balls. If its too dry then add the other tbsp of almond milk.

  3. Spread the extra 2 tbsps of coconut onto a plate or chopping board.

  4. Using a tablespoon, scoop out the mixture and shape into a ball between your palms. Roll the ball in the coconut to lightly coat and set on a separate plate. Repeat with the rest of the mixture.

  5. Place balls in the freezer for 1 to 2 hours. Store in an airtight container in the fridge.

Coconut Cranberry and Cashew vegan energy balls recipe