These cashew cranberry gluten free energy balls make the perfect snack. Packed with fiber, healthy fats, and antioxidants, they're a great afternoon pick me up for adults and kids alike!
It's no secret that my two and a half year old loves the food processor. Any recipe involving the food processor, and he is ALL IN. He'll do anything to jump up in his helper stool and push the button down to make it go!
These Cashew Cranberry Gluten Free Energy Balls were inspired by some of our other snack balls that we love to make together. The original Chocolate Vegan Energy Balls, (lovingly nicknamed "throw") as well as these Almond Butter Chocolate Chip Balls.
For this version, we've brought together cashew and cranberry, a mean flavor combination!
The maple syrup adds a bit of sweetness, while the nut butter brings the salty and the ginger gives it a little kick. Add more ginger to taste if you prefer.
I like to use cashew butter as my nut butter, as it adds to the cashew-y-ess of the recipe. That being said, you can certainly use any other type of nut or seed butter - try almond or sunflower seed if you don't have cashew available to you.
Just make sure your nut butter doesn't have any added sugars in it.
Last but not least, I prefer to use fruit sweetened cranberries, rather than the kind with added sugars. This brand sweetens with fruit juice.
These cashew cranberry snack balls require no baking or cooking, and come together in about 10 minutes. If you refrigerate them, they will firm up a bit, which I prefer.
You can definitely roll them up and serve them right out of the food processor, they will just be a bit softer and a slightly different consistency than if they spend a bit of time in the fridge.
They're perfect for travel, and make a great snack for kids. My son kept asking for "those snack balls we made."
That being said, I found myself snagging one here and there during the day from the fridge - they're easy to snack on!
- 1 c. oats
- ⅓ c. nut butter
- ¼ c. maple syrup
- 3 tablespoon roasted salted cashews
- 3 tablespoon dried cranberries
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- Combine all ingredients in the bowl of a food processor. Pulse until a slightly sticky dough forms.
- Roll into balls and place in fridge for 20 minutes to allow to firm up a bit.
I like to use fruit sweetened dried cranberries to eliminate refined sugar.
You can eat these right after making them - just be aware that after the food processor, they will be a little bit soft!
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Nutrition Information:Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 46Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 28mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g
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