Obviously, I’ve been on a bit of a fall/holiday themed craze recently. So today I tried really hard to come up with something to share that didn’t scream ‘fall’. I sort of succeeded, since fall, to me, is all about baking and this one calls for the fridge. But these Nut Free Cranberry Pumpkin Seed Energy Balls are still all fall when it comes to flavour.
I haven’t made energy balls since these nut free coconut date balls, so it’s about time I broke that seal. As I mentioned in that post, energy balls aren’t really my thing. If I’m in the kitchen, I’d much rather be baking. But over the last couple weeks my oven and I have become a little too well acquainted.
I’ve been working on a muffin recipe for more than 3 weeks and it still isn’t where I want it. And, my birthday is on Friday, which means brownies. Obviously there’s more baking in my future. So when I had a hankering for something sweet a couple nights ago, turning on the oven was the last thing I wanted to do. But these nut free energy balls sounded perfect.
I honestly only made these nut free because I didn’t want to waste my peanut butter, which is what I usually use when making energy balls. I’ve got plans to use it for a couple upcoming recipes and being caught without would not be fun. Plus, it’s nice to switch things up a bit right? Wouldn’t to get sick of my beloved pb. So yea, these babies are nut free.
More deets on the nut free energy balls: They only call for 3 simple ingredients. Or 4, if you’re not afraid of a little spice. But, even with that 4th ingredients, prepping these balls takes about 5-10 minutes depending on your food processor. Plus, they’re vegan, gluten free and refined sugar free. What’s not to love?
Nut Free Cranberry Pumpkin Seed Energy Balls
- 1 cup roasted pepitas (pumpkin seeds)
- 1 cup pitted dates, soaked in warm water for about 10 minutes then drained
- ¼-1/3 cup dried cranberries
- Optional: ½ tsp ground ginger for a little kick
- Pulse pumpkin seeds in food processor until broken down
- Add softened dates, dried cranberries and ginger (if using) to food processor and process until everything comes together
- Break off pieces of the 'dough' and roll into balls
- I made mine small enough to form 10 balls but any size is fine
- You can eat them right away, but they will be soft. If you prefer them a little firmer, refrigerate for at least 30 minutes or overnight
- Store in an airtight container in the fridge or freezer for up to 2 weeks
What about you?
- Are you obsessed with all the fall flavours like I am?
- Have you ever made nut free energy balls? What do you use instead of nuts?
Share in the comments below!
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