Vegan Cranberry Oat Balls


1.) Throw all the ingredients into the food processor.


2.) Blend until combined, and add in your water until you get a doughy consistency that will easily pack together without crumbling too much.


3.) Roll dough into tablespoon sized balls. (You will get about 12.)


4.) Roll the balls in coconut or pack on the coconut with your hands. You’re done!


5.) To get a cookie-like version, flatten the balls with a fork, and place on a sheet tray in the oven at 350 degrees for 8-10 minutes, then let them cool.

Vegan Cranberry Oat Balls (Total time: 10 minutes)

These balls are super quick and easy to make, and great to take on the go when you need a little energy or protein boost!


4 Large Dates

1 Large Handful of Dried Cranberries

1/2 to 2/3 Cup of Oats (Depends on how dry you want them)

1/3 Cup of Almond Butter (I like Justin’s Maple Almond Butter)

1/3 Cup of Shredded Unsweetened Coconut (plus more for coating)


1: Throw ingredients into food processor and pulse until combined into a doughy consistency.

2: Add 1-2 tablespoons of water.

3: Roll the mixture into small balls (tablespoon size or smaller).

4: Coat the balls with the rest of the shredded coconut (roll them in the coconut or pack it on with your hands).

5: Store them in the fridge, or if you prefer something warmer, press the balls down with a fork and pop them in the oven at 350 degrees for 8-10 minutes.

One Comment Add yours

  1. Susie Lee says:

    These look and sound awesome! I can’t wait to try them!

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