These cranberry pumpkin seed chocolate energy balls are super quick to make, easy, delicious and healthy. They’re gluten free, grain free, nut free and completely addictive.
Have you all been doing a ton of baking and running around getting ready for the holidays? Or maybe you just had Thanksgiving because you’re Canadian like us and just spent the weekend over eating everything delicious in the world? I kind of love the fact that since I’m a blogger and the American Thanksgiving is in November, I basically have to make and eat Thanksgiving food for two months, not just one (and not on just one or two days). Seriously, is it not the best food?
On the other side of things, it means sometimes I desperately need a break from all that food. I mean, you can only eat so much comfort food before you start to really need some solid, healthy, energy giving food instead of eating an entire cheese platter and then taking a nap. I’m really bad at not eating delicious food, though. Like, I can’t just eat a celery stick and be happy. No, I need something that’s at least going to taste like I shouldn’t be eating it at 7am and like I’m having a real treat late at night when I’m getting snackish which is where these cranberry pumpkin seed chocolate energy balls come in.
They’re super healthy, delicious, perfectly sized and energy sustaining. They also only have a small handful of ingredients and are stupidly easy to make which pretty much just means they’re winning all around. Since I like a bit of crunch, I added some toasted coconut because really, toasted coconut makes everything that much more amazing and it’s full of healthy, energy giving fats to make these balls even more satisfying.
I actually didn’t go with pumpkin seeds because it’s fall and I’m a crazy pumpkin lady, I did it because sometimes I feel like pumpkin seeds are a very overlooked seed that doesn’t seem to get much attention. Usually recipes for energy balls are heavy on the nuts (oh. my. god. can this post be over so I don’t have to say that again?), light on the seeds and often the seeds are the over hyped chia or hemp. I’m not seedist or anything, chia and hemp seeds are fine, healthy seeds and I actually have a few recipes that I love to use them in, but the price tag that comes along with them (as with any popular ‘superfood’ these days) means I don’t really consume them very often. Raw, organic pumpkin seeds however, come at a nice budget friendly price , are crazy nutritious, taste delicious and using only seeds means people with nut allergies can make, eat and enjoy these balls just as much as any other nut-filled one (please, make it stop).
Regardless of your reasons for making these cranberry pumpkin seed chocolate energy balls, you’re going to love them. Morning, noon or night, they’ll satisfy your cravings and keep you chugging along at full speed, ready to take on the holiday season.
Thank God that’s over.
- 1½ cups raw pumpkin seeds
- 1 cup lightly packed, pitted and roughly chopped dates
- ½ cup dried cranberries
- 2 TBSP cocoa powder (I like Rodelle)
- 1 tsp vanilla extract
- pinch of salt
- ⅓ cup shredded coconut
- Preheat oven to 325F
- Place pumpkin seeds on a baking sheet and toast for 10 minutes in the oven.
- Turn heat up to 350F
- Place shredded coconut on another baking sheet and toast for 10 minutes or until golden, taking care not to burn the coconut.
- Place all ingredients except for coconut in a high powered blender or food processor and blend until a sticky dough forms, stopping to scrape the sides as necessary. If your dates were more dry than sticky, you may need to add some water to make the dough slightly sticky (I added 1 TBSP).
- Roll dough in to 16 balls and then roll each ball in the toasted coconut.
- Place in an airtight container in the fridge for up to one week.
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