Recipe | Coconut, Cranberry & Cashew Balls

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These are a great alternative to snacking on candy! They are sweet, nutty, rich and filling. Perfect to take on a short hike or picnic.


  • ¾ cup raw, unsalted Cashew nuts
  • 2 – 3 tbsp melted coconut oil
  • ⅓ cup almond flour
  • ⅓ cup plain, shredded coconut
  • ½ tsp ground cinnamon
  • ½ cup chopped cranberries
  • 1 tsp vanilla extract
  • 2 tbsp water


  1. Soak cashews in hot water for 15 minutes. Drain thoroughly.
  2. Blend cashews in high-speed blender, pausing to scrape the side of the blender, until they form a paste.
  3. Add 2 tbsp of melted coconut oil and blend again until you get a thick but smooth buttery consistency. If you need, add an additional tbsp of coconut oil.
  4. Combine with the almond flour, coconut, cinnamon, vanilla extract and water until you get a cookie dough texture. Gently fold in the cranberries.
  5. Scoop one tablespoon of mixture at a time and roll into balls. If you want, you may roll the balls in coconut to coat the outside.

Store in an airtight container in the fridge for up to a week.

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