Cranberries are not only healthy and tasty but very versatile too! Raw cranberries are also quite shelf-stable and keep in the refrigerator for a month and the freezer for a year. Dried cranberries keep well for up to a year in the pantry and up to two years in the refrigerator, but you’ll never need to keep them that long with all the great recipes you can use them in.
While we often think of cranberry sauce, especially during the holiday season, and juice year-round, cranberries add zest, colour and texture to many recipes. These toasted cranberry energy bites will give you the boost you need to get out there and hike, ski, bike, dance or whatever activity keeps you healthy. While it is super easy to throw together a trail mix with some dried cranberries, nuts, yogurt bits, and more, we think you’ll find it worthwhile to make these energy bites.
It’s a creative way to use dried cranberries, lentils and flax seed in a delicious bite offering a well-balanced mix of protein, fibre and quality fats. They are sure to please!
Toasted Coconut Cranberry Energy Bites
Ingredients
- ¾ cup (175 mL) toasted coconut flakes, unsweetened
- ½ cup (125 mL) dried cranberries
- ½ cup (125 mL) cooked green lentils
- 2 tbsp (30 mL) honey
- 1 tbsp (15 mL) melted coconut oil or butter
- 1/4 tsp (1.25 mL) sea salt
- 1/2 tsp (2.5 mL) vanilla extract or coconut extract, optional
- ¾ cup (175 mL) almond meal, also known as almond flour
- 2 tbsp (30 mL) ground flax seed
- ¼ cup (60 mL) chocolate or carob chips, optional
Directions
- Toast coconut: Place in a non-stick pan over medium-high heat and allow to heat for about 5 minutes or until golden and toasted in colour. Watch and stir while toasting. Set aside.
- Chop cranberries finely.
- In a food processor, place lentils, honey, coconut oil, sea salt and vanilla extract. Blend well to purée lentils.
- Add toasted coconut and all remaining ingredients and process until the texture of thick cookie dough. If you do not have a food processor, these can also be made by stirring vigorously in a large bowl.
- Scoop one tablespoon-sized portions of the batter and roll them into balls. Place on a parchment-lined pan and allow to set in the fridge for about an hour. If desired, garnish by rolling in toasted coconut before the energy bites go into the refrigerator or drizzle with melted chocolate after they have been refrigerated.
Per serving (3 energy balls): 180 calories, 20 g carbohydrate, 3.3 g fibre, 11 g fat, 40 mg sodium, 5 g protein
