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Thanks to a healthy dose of good fats from the raw nuts, and the natural sweetness from the dried fruits, these little balls are SUPER satisfying!
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Cranberry Protein Balls
Thanks to a healthy dose of good fats from the raw nuts, and the natural sweetness from the dried fruits, these little balls are SUPER satisfying! 
Just 1 or 2 as a snack will give your brain + body a little boost of energy while satisfying your snack cravings.
These are also PERFECT for the holiday season coming up! They make great go-to snacks while out shopping!
Makes about 14 balls (serving size 1-2 balls)
Ingredients:
- 1 cup raw cashews
- 1 cup raw almonds, no skin
- 1 cup dried organic, high quality cranberries
- 8 large, pitted Medjool dates
- 1/4 cup protein powder, I used vanilla flavored
Instructions:
In a food processor add the cashews and almonds and pulse until just crumbly.
Add in cranberries, dates and protein powder, then pulse until a thick batter is formed.
You may need to stop and scrape down the sides a couple times in between your pulses.
If you feel like the batter is getting too dry, add 1-2 tablespoons of water or almond milk and continue pulsing.
Spoon the dough into 14 equal Tablespoons (I use a cookie scoop for this), the roll in your hands to form balls.
Store in an airtight container and refrigerate for 1 week or freeze for up to 1 month.
Enjoy!
â¤Rachel
 Enjoy and remember to tag me @CleanFoodCrush in your creations! 
And get ready for TONS of new Clean Eating Holiday Recipes!! Â 
These NEW Cranberry Protein Balls Help Boost Energy and Beat Sugar Cravings!
Ingredients
- 1 cup raw cashews
- 1 cup raw almonds, no skin
- 1 cup dried organic, high quality cranberries
- 8 large, pitted Medjool datesÂ
- 1/4 cup protein powder, I used vanilla flavored
Instructions
- In a food processor add the cashews and almonds and pulse until just crumbly.
- Add in cranberries, dates and protein powder, then pulse until a thick batter is formed. You may need to stop and scrape down the sides a couple times in between your pulses.
- If you feel like the batter is getting too dry, add 1-2 tablespoons of water or almond milk and continue pulsing.
- Spoon the dough into 14 equal Tablespoons (I use a cookie scoop for this), the roll in your hands to form balls.
- Store in an airtight container and refrigerate for 1 week or freeze for up to 1 month.
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