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Posted by on Nov 9, 2012 in dairy free, dessert, gluten free, paleo, snack, soy free, sugar free, Uncategorized, vegan | 15 comments

Cranberry-Pumpkin Energy Balls



Energy Balls are a big hit with my family; perfect  for lunches, snacks and a pre-crossfit work out boost for my hubby.

My Go-To recipe has always been from Whole Life Nutrition, these Sunflower Truffles have served us well. However recently my oldest son has taken a liking to them, which caused me to do some elimination testing as he cannot tolerate dates at all. So…I decided to try to switch things up a bit and cranberry-pumpkin just seemed like the perfect combination for this time of year. I used   Raw Pumpkin Seeds and  Organic Cranberries, Dried and Unsulfured. If you are sensitive to sulfur like many people, (including myself) it is very important to buy the organic unsulfured dried fruits.

This should also please my brother, who doesn’t like dates and has asked me about creating an energy ball for him as he starts training with The Edmonton Rush. There may be no Hockey this year my friends, but there will still be Lacrosse with the NLL (National Lacrosse League) season starting in January.

This recipe is vegan, paleo friendly, gluten free, dairy free, soy free and nut free.


5.0 from 1 reviews

Cranberry-Pumpkin Energy Balls

Serves: 15
Prep time:
Total time:

  • 1 cup Raw Pumpkin Seeds
  • 1 cup Coconut Flakes Unsweetened
  • ¾ cup Organic Unsweetened Cranberries, Dried and Unsulfured
  • ¼ cup pumpkin puree
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • Pinch of ground ginger
  • 1tbsp pure maple syrup or oil

  1. Place pumpkin seeds and coconut flakes in a food processor and process until ground fine.
  2. Add the cranberries, pumpkin puree and spices; process again until a ball of dough is formed.
  3. If needed, add the tablespoon of syrup or oil to bring the mixture together. I found it depended on my homemade pumpkin puree..if it was thicker I needed the oil..if it was watery, I didn’t. I freeze my pumpkin puree in an ice cube tray and then store. This took a little less than 3 cubes.
  4. Grab pieces of the dough and roll it into balls the size you desire. (My batches made about 15)
  5. Roll balls into unsweetened coconut flakes, dairy free chocolate pieces, cinnamon and coconut sugar, or nothing at all.

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  1. Danielle,
    These look super yummy! What a wonderful healthy snack to have around during Thanksgiving!

  2. Do you have to use coconut or is there a substitute for it? Almonds possibly?

    • hmm I haven’t tried anything else to let you know for sure. Almonds could replace the pumpkin seeds for sure…Maybe dried apples.

      • Maybe some finely shredded carrot could replace the coconut.

  3. Plan to try these w/addition of vanilla whey protein (from grassfed cows of course) – I make another version that my boyfriend inhales. MUCH better than the packaged protein bars!
    Thanks- and thank you for the easy to print, reduced paper printing format!

    • Great idea! I have added hemp protein powder to this type of recipe as well. So much better than prepackaged!

  4. These look great! Like your son, I can’t do dates and I’m also allergic to sunflower seeds along with so many other things! so tons of energy bars are off limits for me, but these are safe!! Yay and thank you!

    I’d love it if you’d consider sharing these on my blog’s link up- Waste Not Want Not, a place for sharing frugal, GF recipes and articles. Hope to see you there :)

    • oh yeah! allergies are so tough, it is hard to get the right combinations! I am glad these will work for you :)

  5. Do you need to soak the pumpkin seeds first due to the enzyme inhibitors?

    • a dehydrator is on my Christmas list. I did not do that for this recipe.

  6. The recipe stops with the ball of dough in the food processor … then what? Are they baked or is that the finished bar?

    • Thanks for pointing that out Debbie, I fixed it. Not sure why it cut off, or maybe I just missed it! Cheers.


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