With a toddler, a growing baby belly, a blog and countless other life things going on, healthy protein packed snacks are key. One of my spring time favs are these Cranberry Coconut Protein Balls.
Lately time has been flying by. I mean we are one week away from April already!? What the heck?! Where did March go? Not complaining though… spring is here spring is here. Warmth and sunshine are coming soon!!!! AAAAHHHHHHHH 🙌 🙌 🙌
Ok sorry for that bit of craziness… just had to get it out.
With an incredibly active toddler that is now into climbing things. All things. Like chairs, tables, boxes, cabinets, baskets, basically anything that could technically be climbed. Add on a growing baby belly, a food blog, another trip in a week and spring projects, this mama NEEDS to stay fueled with a nutritious, healthy, delicious snack that I can eat on the go.
Yep. Protein Balls.
Right now I am crushing on these Cranberry Coconut Protein Balls. Perfect little bite sized snacks that are loaded with protein from almonds and pecans, fiber and natural sugar from the dates and cranberries, and omega-3s from chia seeds.
Lately I’ve loved whipping up a quick batch on Sundays while my toddler is asleep! This batch lasts all week! Only problem is my toddler is obsessed with these too… so either I have to share OR make a double batch.
I now make a double batch 👊
Makes 25 balls
- 1½ cups almonds
- ½ cup pecans
- 13-14 dates medjool dates, pitted
- 1/2 cup unsweetened coconut flakes
- 2/3 cup cranberries
- 1 tablespoon chia seeds (or sub flax or hemp seeds)
- 1-2 teaspoons milk (cow’s or non-dairy are both fine)
- Soak pitted dates in warm water while you process nuts in the next step.
- Place almonds, pecans and coconut into food processor and pulse until everything is chopped into small pieces. Place chopped nut mixture in a bowl and set aside.
- Drain dates. Place dates into the food processor and pulse until a paste (or sticky ball) forms.
- Add nut/coconut mixture back into the processor with the dates.
- Add in cranberries and chia seeds. Pulse until everything is well combined and starts coming together. If mixture seems dry, add a tablespoon or 2 of milk (any kind works) and pulse a few times to mix. I used almond milk.
- Pour dough out of the food processor into a large bowl and start making small balls using your hands.
- Place balls into a sealed storage container and chill in the fridge for at least an hour. Keep refrigerated for 1-2 weeks or freeze for 1-2 months.
This is also a great snack for airplane or car rides for kids and adults! Simply pack a few of these in a container or ziploc baggie.
- Serving Size: 1
- Ball Calories: 110
- Fat: 6g
- Carbohydrates: 14g
- Sugar: 10g
- Fiber: 2g
- Protein: 2g
Recipe inspired by Eating Bird Food.