Cranberry Energy Balls

Stack of no-bake energy balls drizzled in chocolate sitting on a folded piece of parchment paper beside a spoon with melted chocolate on it.

5 from 3 votes

These delicious sweet and tart cranberry energy balls are made with sunflower seeds and dairy-free chocolate chips for an allergy-friendly treat the whole family can enjoy. Stash them in a lunchbox or take them on your next outdoor adventure or road trip, yum!

Prep Time15

Total Time15

Course: Snack

Cuisine: American

Diet: Vegan

Servings: balls

Author: Deryn Macey

Ingredients

1 cup packed soft pitted dates 220 g
1 1/4 cup raw sunflower seeds 187 g
1/2 cup dried cranberries 75 g
1/2 cup dairy-free regular or mini chocolate chips 85 g
1 tsp vanilla extract optional
1/4 tsp sea salt optional

Instructions

If your dates are on the dry side, place them (pitted) in a bowl and cover with hot water. Soak for 10 minutes then drain well, squeezing off any excess water. If they're very soft and moist, such as medjool dates, you can skip the soaking.
Add the sunflower seeds to your food processor and pulse a few times to break down.
Add the rest of the ingredients, including the drained dates, and blend into a thick, sticky dough.
Use your hands to roll the dough into about 20 balls. If the balls are a little rough around the edges, lightly wet your hands and roll each each ball to smooth.

Notes

Chocolate chips can be replaced with finely chopped dark chocolate or cacao nibs for a lower-sugar alternative.

Sunflower seeds can be swapped for almonds, pecans, walnuts or cashews.

Storing: Store in the fridge for up to 1 week or freezer for up to 3 months. If taking to-go, they're ok for a day or two but will start to get soft so freeze beforehand and keep cool if possible!

Nutrition