A healthy outside starts with a healthy inside!

Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

Cashew, Cranberry and Coconut Balls Recipe

 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


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