These Gluten-Free Vegan No-Bake Cranberry Lemon Bliss Ball Truffles are an easy and healthy recipe made with only 8 clean, real food ingredients. They're the perfect plant-based dessert with sweet and tangy flavors that's can be prepared in under 10 minutes!
Here's Why This Recipe Works
My top 3 favorite reasons:
- They're Based Off One Of My Most Popular Recipes - They're an upgrade from the Raw Vegan Lemon Meltaway Balls recipe on my website from 2013!!
- Can Be Prepared In Under 10 Minutes - All you need is a food processor to make this quick and easy recipe.
- Made With Clean, Real Food Ingredients - Nutrient-dense and healthy ingredients such as almond flour, lemon juice, lemon zest, coconut oil, maple syrup, coconut flour, pure vanilla extract, dried cranberries, and Himalayan pink salt.
You can feel good about making my healthy plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, egg-free, no-cook, no refined sugar, paleo-friendly, and Medical Medium® compliant.
How To Make This Recipe: Step-By-Step Instructions
Here's how to make this recipe and I'll show you how easy it is with step-by-step instructions below.
Before beginning, prepare a cookie sheet lined with parchment paper, then set aside.
Step 1: Add The Ball Ingredients To A Food Processor
Firstly, add all the ingredients for the ball mixture to a food processor and process until everything is well combined.
The mixture should be smooth but have a thick consistency - thick enough to be able to roll them into a ball shape.
Step 2: Add The Add-Ins
Secondly, remove the blade from the food processor, add in the chopped dried cranberries and stir by hand until they are evenly distributed.
Before adding the dried cranberries into the mixture, you'll want to take just a few minutes to chop them into small pieces.
You don't have to do this step, but they will roll together better in smaller pieces than whole pieces and the flavor won't be so overwhelming.
Once you've chopped the dried cranberries, remove the blade to your food processor and add in the dried cranberries, then stir in by hand until they are evenly distributed.
Step 3: Roll Into Balls
Thirdly, test to see if the mixture is thick enough to hold a ball shape.
If not, place the ball mixture in the refrigerator to firm for about 15 minutes, then proceed to the next step.
Take out a spoonful at a time (about 1 tablespoon), squeeze the mixture tightly in your fist, then gently roll them into a ball shape.
Place them on the prepared cookie sheet and then transfer them to the refrigerator to firm for about 15 minutes and you're ready to go!
Step 4: How To Store
Lastly, store the balls in an air-tight BPA-free container in the refrigerator.
They're perfect to make ahead for a quick breakfast treat or an afternoon snack.
Karielyn's Expert Tips + Ingredient Substitutions
Almond Flour + Coconut Flour: I haven't tested the recipe using any other flours or flour combinations.
Lemon Juice: Freshly squeezed lemon juice will give the best flavor and nutrition, but you can also substitute it with store-bought organic lemon juice.
Lemon Zest: I prefer to use Organic Lemon Essential Oil for an intense lemon flavor and in lieu of using lemon peel which may contain waxes, even on organic produce.
Coconut Oil: If you don't like the taste or flavor of coconut oil, use organic refined coconut oil which has zero coconut taste or flavor.
Maple Syrup: Substitute with organic date nectar to keep the recipe 100% Lectin-Free
Vanilla Extract: Substitute with alcohol-free vanilla extract to keep the recipe 100% Medical Medium® compliant.
Dried Cranberries: It's best to take a few minutes and chop the dried cranberries into tiny pieces rather than add the whole dried cranberry. The smaller pieces are easier to roll into a ball shape and they won't be overwhelming in taste.
Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.
Serving Size: This recipe will make approximately (18) small balls. Nutritional information is for (1) ball which is (1) serving.
Dietary Substitutions:
- Medical Medium® - Make sure you use an alcohol-free vanilla extract.
- Lectin-Free - Substitute the maple syrup with organic date nectar.
- Keto/Low-Carb - Without recipe modifications, each ball contains (6) net carbs. Use a sugar-free liquid sweetener to reduce carbs even more.
- Vegan + Gluten-Free - This recipe is 100% vegan + gluten-free.
Want More Healthy Plant-Based No-Bake Ball Recipes?
Check out these:
- Dried Blueberry Protein Energy Balls
- Vanilla Peanut Butter Protein Balls
- Crunchy Raw Protein Balls
- or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Gluten-Free Vegan No-Bake Cranberry Lemon Balls
Ingredients
For the balls:
- 1 1/2 cups almond flour
- 1/4 cup organic lemon juice
- 1/4 cup organic refined coconut oil
- 1/4 cup organic maple syrup*
- 1/3 cup organic coconut flour
- 1 tablespoon organic lemon zest (or 4 drops Organic Lemon Essential Oil)
- 1/2 teaspoon organic pure vanilla extract**
- 1-2 pinches Himalayan pink salt
For the add-in:
- 1/4 cup organic dried cranberries (chopped)
Instructions
- Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the balls:
- Add all ingredients for the balls to a food processor and process until everything is well combined. The mixture should have a smooth and thick consistency, like raw cookie dough.
Add the add-in:
- Add the chopped dried cranberries to the mixture and stir-in by hand until they are evenly distributed.
- Test the mixture by taking out a spoonful to see if it's firm enough to roll into a ball shape. Depending on the type of sweetener you use, you may need to let the ball mixture firm a little in the refrigerator before rolling into a ball. If they aren't firm enough to roll into a ball shape, put the ball mixture in the refrigerator for about 10-15 minutes, then remove and proceed to Step 4.
Assembly:
- Take a spoonful at a time and roll them into the palms of your hand to form a ball shape. If they start to stick to the palms of your hands, just rub a tiny amount of coconut oil on your palms and continue.
- Place the balls on the prepared cookie sheet and place in the refrigerator for about 15 minutes to firm.
- Store in an air-tight BPA-free container in the refrigerator until ready to serve because they will get soft and lose their shape if left out at room temperature.
Recipe Notes
Nutrition Information
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan (with a heavy focus on Medical Medium® compliant) and made with clean, real food ingredients that you can feel good about eating.
Vanessa says
Thanks for sharing! Do they freeze well?
Karielyn Tillman says
Hi there Vanessa! I've never had these last long enough to freeze, but I've had great success freezing some of my other ball recipes. If you make them, maybe you could put just one in the freezer to test so in case it doesn't work out you won't waste a whole batch.
I'll do the same next time I make them and report back. Thanks so much! 🙂
Suzanne says
They were so good! I love the combination of lemon and cranberry! Definitely satisfies a craving and will be making them again!
Karielyn Tillman says
Hi there Suzanne! Yay..I'm a big fan of the lemon + cranberry combination too!
Thanks for trying out the recipe and for letting me know you enjoyed them...I sincerely appreciate it 🙂