A healthy outside starts with a healthy inside!

Book an Appointment

"Homeopathy… cures a larger percentage of cases than any other treatment and is beyond a doubt a safer more economical and the most complete medical science.” Mahatama Ghandi

Cashew, Cranberry and Coconut Balls Recipe

Thursday, March 29, 2018
 Makes 18 balls


• 1 cup raw cashews
• 1 cup pitted dates
• 1/2 cup dried cranberries
• 1/2 cup vanilla vegan protein powder
• 1/2 cup unsweetened, shredded coconut, plus 2 Tbsp.
• 2 Tbsp. unsweetened almond milk



In a food processor, combine the cashews, dates, cranberries, vanilla protein powder and 1/2 cup shredded coconut and process for 3 minutes, until you have a crumbly, well incorporated consistency. Add 1 tablespoon of the almond milk and process for another 1 to 2 minutes, until the mixture is sticky enough to roll into balls. If the mixture is still too crumbly, add the remaining 1 tablespoon of almond milk and process for another 1 to 2 minutes.

Spread the remaining 2 tablespoons of shredded coconut on a large plate.

Using a tablespoon, scoop the mixture and, with clean wet hands, roll into a ball between your palms. Roll the ball in the coconut to lightly coat and set on a separate plate. Repeat with the remaining mixture until you have 18 balls.

Place the balls in the freezer to set for 1 to 2 hours. Store in the refrigerator until required.

Serving size: 1 ball
Calories 102 kcal
Protein 4g
Fat 5g
Carbohydrate 12g
Sugar 8g
Dietary fiber 1g

Recipe created by Christal Sczebel
From Energy Balls by Christal Sczebel (Chronicle Books, 2017).

Recent Posts


vegetables tomato juice pumpkin honey red wine vinegar cambozola Guacamole Arugula cauliflower crust oranges Budda Bowl greek yogurt raisins quinoa croutons Beet-and-Apple Salad beets sage leaves garlic Southwestern Salsa black bean salad hummus macaroni salad stir-fry rosemary Giada's Herbed Quinoa oregano pomegranate molasses gorgonzola chicken broth berries olive oil tomatoes apricots cloves chicken salad avocado cumin eggplant sunflower seeds sweet potatoes butter avocados sourdough bread Fruit Smoothie zucchini spicy salmon Shallot almond milk Citrus Roasted Shrimp peppers Gruyère cheese hash browns pie crust mushrooms lemon cheese walnuts Chicken and Broccoli Stir-Fry grapes cashew Guacamole Toast bell peppers roasted carrots Salmon brussel sprouts ham sweet potato Salsa pastry cream thyme cucumber Lemon juice Squash ACV soup hoisin sauce green beans Organic 3-Bean & Vegetable Soup MACA Broccoli onion horseradish pumpkin puree tahini parsley heavy cream mayo chili eggs sugar Italian seasonings paprika Easy Frittata casserole pomegranate Wraps banana lime Roast Chicken croissants apple carrots protein powder medjool dates pear pasta curry powder sandwiches Gazpacho coconut Kiwi Honey Chipotle apple cider vinegar potato Cinnamon vanilla bean spinach pistachios cashews Reggiano Cheese garbanzo beans almond butter chia seeds Ginger Chicken clove yogurt white beans dr axe chard leaves summer roasted beets gnocchi pecans Glaze Carrot quesadillas bacon cranberries Zucchini Parmesan Crisps Cauliflower Pizza bell pepper white wine vinegar roasted Roasted Brussels Sprouts kalamata olives Almonds roasted veggies Bartlett pears tomato paste cucumbers peaches gluten free goat cheese dressing