No Bake Cranberry Energy Bites with Coconut make the perfect healthy grab & go snack. Best of all, easy to make with just 7 ingredients with video! Gluten free, dairy free & refined sugar free. Plus Video!
January is my favorite time to create recipes because despite all the desserts I share here, healthy recipes like these salads, smoothies, are what I turn to most.
And for healthy snack options, I love making energy bites and granola bars at the beginning of the week to keep on hand for myself and the kiddos.
We make a few batches every week and a few of our favorites include:
Plus I just shared these 9 No Bake Energy Bites that have something for everyone.
Best of all, they’re completely no bake and perfect for before or after a workout.
I used gluten free oats, unsweetened shredded coconut, flax seeds and alternate between almond butter and peanut butter. You can even use your favorite nut-free seed butter as well.
What I love about these No Bake Cranberry Energy Bites is that they are refined sugar free as well. Instead, they’re sweetened with a ripened banana, a little touch of honey and dried organic cranberries. For sugar free bites, leave out the honey and swap out the cranberries for nuts instead!
They make a great snack for toddlers and kids and they’ll have fun helping you make them too. We love making a double batch and enjoying them straight from the fridge when we need a quick pick me up.
Substitutions for these No Bake Cranberry Energy Bites with Coconut
- almond butter can be swapped out for any nut or seed butter you like – peanut butter, sunbutter, cashew butter or pumpkin seed butter would work great as well
- shredded coconut can be left out if you’re not a fan – just use extra oats or add flax or chia seeds instead
- swap out the cranberries for nuts or cacao nibs if you like – cashews or almonds would be great!
- not a fan of banana? leave it out and add more honey or nut butter instead
Yields 10-11 energy bites
No Bake Cranberry Energy Bites make a fun and easy snack for after workouts or school lunchboxes. Only 7 ingredients and you can use sun butter or pumpkin seed butter for a nut-free version.
15 minPrep Time
15 minTotal Time
5 based on 2 review(s)
1 medium very ripe banana (about scant 1/2 cup)
1/4 cup natural liquidy almond butter OR peanut butter or your favorite nut or seed butter (cashew, sunflower or pumpkin seed butter (heated slightly until liquidy)
1/4 cup raw liquid honey (can also use maple syrup, brown rice syrup, agave syrup or
1 teaspoon pure vanilla extract
2 teaspoons ground flaxseed (optional)
1/3 cup finely shredded coconut - I used unsweetened (leave out and use additional ground flax seed, oat flour or protein powder instead of coconut if you are not a fan and adjust the amount of sweetener)
1 1/2 cups quick oats (use gluten free if necessary)
3/4 rolled oats (use gluten free if necessary)
1/3 cup dried cranberries (or dried fruit of your choice)
chopped nuts or seeds
- In a large bowl, mash the banana with a fork. Stir in heated nut/seed butter and honey and mix until smooth.
- Add shredded coconut, oats and mix until well combined. Add optional add-ins if desired. Fold in cranberries.
- Wet hands slightly and form dough tightly into 1" - 1.5" balls. Or, if dough doesn't stick together place dough in the fridge for 30 minutes prior to forming dough balls so it's easier to handle. Press additional cranberries evenly around dough, if desired.
- Store in airtight container in refrigerator or freezer until ready to enjoy.
**You can form these into cookies or granola bars by flattening the dough in an 8x8 square pan if you prefer not to roll them out.
Store in an airtight container for up to one week in the fridge or up to 3 months in the freezer. months. Allow to sit out for 10 minutes from the freezer before serving.