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Cranberry Pistachio Energy Balls

Print Recipe
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup shelled pistachios unsalted; lightly roasted or raw
  • 3/4 cup dried cranberries reduced-sugar if possible
  • 1 cup Medjool dates , pitted about 10–12 dates
  • 3/4 cup rolled oats old-fashioned
  • 2 tablespoons chia seeds or ground flaxseed
  • 2 tablespoons honey or pure maple syrup adjust to taste
  • 1–2 tablespoons nut butter almond or cashew works best
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon orange zest optional but wildly effective
  • 2–3 tablespoons unsweetened shredded coconut optional, for rolling

Method
 

  1. Prep the sticky stuff. If your dates feel dry, soak them in warm water for 5 minutes, then drain well. This helps the mixture bind like a champ.
  2. Pulse the base. Add pistachios and oats to a food processor. Pulse 8–10 times until they're finely chopped but not flour. You want texture, not dust.
  3. Build flavor. Add dates, cranberries, chia, salt, vanilla, and orange zest. Pulse until the mix looks pebbly and starts to clump.
  4. Bind it. Drizzle in honey and nut butter. Run the processor 15–30 seconds until the mixture forms large, sticky crumbs. If it's dry, add 1 teaspoon water at a time; if it's too sticky, sprinkle oats.
  5. Test the roll. Squeeze a tablespoon of mixture in your palm. If it holds without cracking, you're golden. If it crumbles, add a touch more honey or nut butter.
  6. Shape your balls. Scoop with a tablespoon or small cookie scoop and roll into 1–1.25 inch balls. Aim for 18–22 balls, depending on size and snack ambition.
  7. Optional coating. Roll in shredded coconut or finely chopped pistachios for extra flair and finger-friendly handling.
  8. Set and store. Chill on a parchment-lined tray for 20–30 minutes to firm. Then transfer to an airtight container.