A no-bake snack that’s sweet, tart, and perfect for busy days.
There’s something so satisfying about a no-bake treat that’s as convenient as it is delicious. These Cranberry White Chocolate Energy Balls are the perfect combination of sweet and tart, with a creamy almond butter base that holds everything together. Whether you’re looking for a quick post-workout snack, a lunchbox addition, or a guilt-free dessert, these little bites deliver on taste and nutrition.
Why You’ll Love These Energy Balls
- Easy to Make: With just a few simple ingredients, these energy balls come together in minutes and require no baking.
- Nutritious: Packed with protein, fiber, and healthy fats, they’re a balanced snack that keeps you energized throughout the day.
- Kid-Approved: My kids love grabbing these as an after-school snack, and I love that they’re eating something wholesome.
- Customizable: You can easily swap out ingredients to suit your preferences or dietary needs (more on that later).
Ingredients You’ll Need
Here’s what you need to whip up these tasty energy balls:
- ½ cup almond butter: Creamy almond butter acts as the base for these energy balls, binding everything together while adding a subtle nutty flavor.
- ¼ cup (80g) honey: This natural sweetener provides just the right amount of sweetness and helps everything stick.
- ¼ teaspoon salt: A pinch of salt enhances the overall flavor, balancing the sweetness.
- ½ teaspoon cinnamon: A hint of warmth from cinnamon pairs beautifully with the tart cranberries and sweet white chocolate.
- ½ cup (45g) vanilla protein powder: Protein powder boosts the nutritional value, making these a great pre- or post-workout snack.
- 2 cups (40g) quick oats: Oats add heartiness and fiber, giving these energy balls their satisfying texture.
- ½ cup dried cranberries: Tangy and slightly sweet, dried cranberries add a pop of color and flavor.
- ¼ cup white chocolate chips: These bring a creamy sweetness that’s simply irresistible.
How to Make Cranberry White Chocolate Energy Balls
Making these energy balls is as easy as 1-2-3:
Step 1: Mix the Wet Ingredients
In a large mixing bowl, combine the almond butter, honey, salt, and cinnamon. Stir until smooth and well-blended. If your almond butter is thick, microwave it for 10-15 seconds to make it easier to stir.
Step 2: Add the Dry Ingredients
Add the vanilla protein powder and quick oats to the bowl. Mix until evenly combined. The mixture will start to come together into a thick dough.
Step 3: Fold in the Mix-Ins
Gently fold in the dried cranberries and white chocolate chips. Use your hands if necessary to fully incorporate the mix-ins into the dough.
Step 4: Roll into Balls
Using your hands or a small cookie scoop, portion the dough into balls about 1 inch in diameter. You should get around 12-15 energy balls, depending on the size.
Step 5: Chill and Enjoy
Place the energy balls on a plate or baking sheet lined with parchment paper. Refrigerate for at least 20 minutes to firm up. Once chilled, transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to three months.
Pro Tips for Perfect Energy Balls
Double the Batch: These energy balls disappear quickly, so consider doubling the recipe to have extras on hand.
Use Fresh Ingredients: Make sure your almond butter and dried cranberries are fresh for the best flavor and texture.
Adjust Consistency: If the mixture feels too dry, add a teaspoon of almond milk or water at a time until it holds together. If it’s too sticky, sprinkle in a bit more oats or protein powder.
Why These Energy Balls Are a Must-Try
Balanced Nutrition: The combination of protein, healthy fats, and fiber keeps you full and satisfied.
Great for Meal Prep: Make a batch on Sunday and enjoy them all week long.
Perfectly Portable: Pack them for work, school, or travel for an easy grab-and-go snack.
Kiloh Stonewear
Elevate your dining experience!
Minimalist Design: The Kaloh Stoneware Dinnerware Collection features sleek, minimalist aesthetics suitable for everyday use.
Durable Stoneware: These pieces are designed for durability and are dishwasher-safe for easy cleaning.
Versatile Set Options: Available in sets of 4, 8, or 16, this collection offers flexibility to accommodate various dining needs.
Customization Ideas
One of the best things about energy balls is how easy they are to customize. Here are a few ideas:
- Swap the Nut Butter: Use peanut butter, cashew butter, or sunflower seed butter if almond butter isn’t your thing.
- Change the Mix-Ins: Try dried cherries, raisins, or chopped apricots instead of cranberries. Dark chocolate chips or cacao nibs can replace white chocolate chips.
- Boost the Nutrition: Add chia seeds, flaxseeds, or hemp hearts for an extra nutritional punch.
- Go Gluten-Free: Use certified gluten-free oats if needed.
Try These with the Cranberry
White Chocolate Energy Balls
When to Enjoy Cranberry White Chocolate Energy Balls
These energy balls are versatile and can be enjoyed anytime:
- Post-Workout: Refuel with a protein-packed snack.
- Breakfast on the Go: Pair a couple of these with a piece of fruit for a quick morning meal.
- Afternoon Pick-Me-Up: Keep the midday slump at bay with a sweet treat.
- Healthy Dessert: Satisfy your sweet tooth without the guilt.
Frequently Asked Questions
Can I use old-fashioned oats instead of quick oats? Yes, but the texture will be a bit chewier. You can pulse old-fashioned oats in a blender or food processor a few times to make them more similar to quick oats.
What can I use instead of protein powder? If you don’t have protein powder, try using powdered peanut butter or additional oats. Keep in mind that this will slightly alter the flavor and texture.
How do I store these energy balls? Store them in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to three months.
Final Thoughts
Cranberry White Chocolate Energy Balls are everything you want in a snack: delicious, wholesome, and easy to make. They’re a staple in my kitchen, and I know they’ll become one in yours too. With their sweet-tart flavor and satisfying texture, these energy balls are perfect for busy days when you need a quick bite that fuels your body and satisfies your taste buds.
So, grab your mixing bowl and give this recipe a try. Let me know in the comments how you liked them, or share your favorite customizations. Here’s to snacking smarter and living well!
Hiware Bamboo Cutting Board
Upgrade with this durable bamboo cutting board perfect for everyday chopping!
Durable & Eco-Friendly: Made from sustainable bamboo that’s built to last.
Lightweight & Easy to Handle: Perfect for everyday chopping, slicing, and serving.
Gentle on Knives: Protects your blades while providing a smooth cutting surface.
Moroccan-Inspired Lamb Bolognese
Print Recipe
Ingredients
Lamb Bolognese
- 2 tbsp Extra Virgin Olive Oil
- 1 Medium Onion Finely Minced
- 1 Medium Carrot Shredded/Grated
- 3 celery stalks, minced minced
- 2 garlic cloves minced
- 2 lbs ground lamb
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 24 oz Store Bought Marinara
- 2 tsp Ground Cumin
- 1 1/2 tsp Ground Coriander
- 1/2 tsp Ground Cinnamon
- 3/4 tsp Red Pepper Flakes
- 1/2 cup Full-Fat Coconut Milk
Spaghetti Squash
- 2 Large Spaghetti Squash
- 2 tsp Extra Virgin Olive Oil
- Salt to taste
Instructions
Spaghetti Squash
- 1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- 2. Cut off the ends of the squash, then slice widthwise into rings about 1 ½ inches thick. This ensures even cooking.
- 3. Use a spoon to scrape out the seeds from each ring.
- 4. Place squash rings on the baking sheet and coat lightly with olive oil. Sprinkle with sea salt.
- 5. Bake for 30–35 minutes, flipping once halfway through. While the squash bakes, prepare the lamb bolognese.
- 6. After baking, let squash cool for about 10 minutes. Peel away the skin and use a fork to separate the strands into spaghetti-like strands.
Lamb Bolognese
- 1. Heat olive oil in a large saucepan over medium heat until it shimmers. Add onion, carrots, celery, and garlic. Sauté for 4–6 minutes, or until the onion becomes translucent.
- 2. Add the ground lamb, breaking it apart with a wooden spoon. Cook for about 8 minutes, or until browned. Season with salt and pepper.
- 3. Stir in marinara sauce, cumin, coriander, cinnamon, and red pepper flakes. Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally, until the sauce thickens.
- 4. Remove from heat and stir in the coconut milk.
- Assemble
- Serve the bolognese over the cooked spaghetti squash.
- Garnish with freshly grated parmesan cheese, if desired.
Notes
-
- Extra Virgin Olive Oil: High-quality olive oil adds richness and flavor. [Link your favorite brand here.]
- Onion, Carrots, Celery & Garlic: This classic combination adds sweetness and depth to the sauce.
- Ground Lamb: With its natural fat content (17–20%), lamb provides robust flavor and protein. Substitute with ground beef or turkey for a leaner option.
- Kosher Salt & Fresh Pepper: Use Diamond Crystal Kosher Salt for consistency. If using Morton or sea salt, reduce the quantity by half.
- Store-Bought Marinara: Opt for a high-quality marinara to save time while maintaining a homemade taste.
- Spices (Cumin, Coriander, Cinnamon & Red Pepper Flakes): These spices create the warm, Moroccan-inspired flavor profile.
- Full-Fat Coconut Milk or Heavy Cream: Coconut milk keeps it dairy-free, while heavy cream works for a more traditional option.
- Parmesan Cheese: Optional but adds a salty, umami-rich finish. Skip for a fully dairy-free meal.
Shop The Essentials
Previous Post
Comments