Cranberry Lemon Energy Bites

Hello hello my friends! And Happy New Year!

It's hard to believe it's the start of a new year and that we're almost all the way through January. Where has this month gone?? Things have been quite busy, but a good busy (a.k.a. wedding planning busy). I'm finally making some time to share some new recipes! I made these Cranberry Lemon Energy Bites last December as a healthier treat for Christmas and they came out perfect. They are as sweet as they are tangy! They will surely give you a boost of energy without the heavy crash that follows some treats.

While Christmas is a ways away now, we can still enjoy the holiday cheer whether that's with those lingering Christmas lights (I know mine are still up :D), or with your favorite holiday recipe. Or, maybe you're in need of a healthier recipe after the holidays! Well, look no further, give these Cranberry Lemon Energy Bites a try!


Prep time: 15 minutes

Bake time: 12 minutes

Servings: 24 energy bites


  • 1 cup dried cranberries, firmly packed

  • 1/2 cup dates, firmly packed

  • 3 T. lemon juice

  • 1 cup pecans, raw

  • 1 cup cashews, raw

  • 1/8 t. salt


  1. Boil about 1 ½ cups of water. While water is heating up, juice 1-2 lemons and set juice aside.

  2. Add the dried cranberries to a bowl, pour boiling hot water over them until completely covered in water. Let them soak for 5 minutes. Then drain out the water.

  3. While the dried cranberries soak, line a mini cupcake pan with liners then set pan aside.

  4. Blend nuts and salt in blender on low speed for about 30 seconds. Pour out mixture into a large bowl.

  5. Preheat oven to 350 degrees Fahrenheit.

  6. Next, add the dried cranberries, dates, and lemon juice to blender. Blend on low speed for about 30 seconds.

  7. Add nut mixture back to blender with the wet mixture. Blend until well combined (stop to stir mixture as needed).

  8. Empty mixture contents into large bowl.

  9. Dip out about 1 Tablespoon of mixture into each mini cupcake liner.

  10. Take a sheet of plastic wrap and lay it over the muffin pan, then firmly press mixture down in each cup (the plastic wrap will keep the mixture from sticking to your fingers while pressing it down). Remove plastic wrap.

  11. Place pan in oven and bake for 12 minutes.

  12. Remove from oven, let cool.

  13. Enjoy!