These festive little bites are naturally green, lightly sweet, and finished with a pretty red-and-white cranberry coconut coating. They’re a quick, no-bake treat that feels special for the holidays, but they’re simple enough to make anytime you want a satisfying snack.

Why You’ll Love This Recipe

No oven needed, just blend, roll, and chill
Made with simple pantry ingredients
A balanced bite with healthy fats, fiber, and natural sweetness
Easy to prep ahead for gatherings, gifting, or busy mornings
Customizable if you want to skip matcha or swap the nuts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the balls

1/2 cup shelled pistachios
1/4 cup coconut flour
1/4 cup almond flour
2 tablespoons unsweetened shredded coconut
2 teaspoons matcha powder
2 teaspoons pure vanilla extract (or almond extract)
1 tablespoon coconut oil, melted
1/4 cup raw honey (or pure maple syrup)

For the coating

1/4 cup dried cranberries, very finely chopped
2 tablespoons unsweetened shredded coconut

Directions

Add the pistachios to a food processor and pulse until finely crumbled (not paste).
Add the coconut flour, almond flour, shredded coconut, matcha powder, vanilla (or almond) extract, and melted coconut oil. Process until the mixture looks evenly combined, stopping to scrape down the sides as needed.
Add the honey (or maple syrup) and process again until the mixture becomes sticky and starts clumping together.
- If it looks too dry to hold, add 1 teaspoon more honey/maple syrup at a time.
- If it looks too sticky, add 1 teaspoon almond flour at a time.
Scoop and roll into 8 evenly sized balls.
In a small bowl, whisk together the finely chopped cranberries and shredded coconut.
Roll each ball in the coating, pressing gently so it adheres.
Refrigerate until chilled and slightly firm, then serve.

Servings and timing

Servings: 8 energy balls
Active time: about 20 minutes
Chill time: 30 minutes (optional, but helps them firm up)
Total time: about 20–50 minutes, depending on chilling

Variations

No matcha version: Omit the matcha and add 1 extra teaspoon vanilla extract. For a different flavor, add 1/2 teaspoon cinnamon.
Chocolate version: Replace matcha with 1 tablespoon unsweetened cocoa powder. If needed, add an extra teaspoon of honey/maple syrup to balance bitterness.
Milder “green” option: Use 1 teaspoon spirulina powder instead of matcha for color with a different taste profile (start small; it can be strong).
Nut-free option: Replace pistachios with 1/2 cup sunflower seeds. Swap almond flour for more coconut flour, but start by adding only 2 extra tablespoons coconut flour and adjust as needed (coconut flour absorbs a lot).
Different coatings: Roll in finely chopped almonds, extra shredded coconut, cacao nibs, or finely chopped dried cherries.
Pistachio substitute: Use cashews (creamier), almonds (more neutral), or walnuts (richer). Pulse gently so you don’t end up with nut butter.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze in a sealed container or freezer bag for up to 2 months.
Serving from frozen: Let sit at room temperature for 10–15 minutes to soften slightly.
Reheating: Not needed (these are no-bake). If they feel too firm straight from the fridge, let them sit out for a few minutes before serving.

FAQs

Can I make these without a food processor?

Yes. Finely chop the pistachios as much as possible, then mix everything in a bowl. The texture won’t be quite as smooth, but they’ll still hold together. You may need a touch more honey/maple syrup to help bind.

What can I use instead of matcha?

You can simply leave it out for a vanilla-forward version, or swap in cocoa powder for a chocolate twist. If you want a green color without matcha, try a small amount of spirulina powder.

I don’t like pistachios—what’s the best substitute?

Cashews and almonds are the easiest swaps. Use the same amount (1/2 cup). Cashews make a softer, creamier bite; almonds keep the flavor mild.

How do I know if the mixture is the right consistency?

It should clump together when pinched and roll easily without crumbling. If it crumbles, add honey/maple syrup 1 teaspoon at a time. If it’s too sticky, add almond flour 1 teaspoon at a time.

Are these gluten-free?

Yes, as written, as long as your ingredients are certified gluten-free if you need strict avoidance.

Can I make them vegan?

Yes. Use pure maple syrup instead of honey.

Can I double the recipe?

Absolutely. Double every ingredient and work in batches if your food processor is small.

Why did my energy balls turn out oily?

This usually happens if the nuts were processed too long and started turning into nut butter, or if the coconut oil was very warm. Pulse the nuts just to a crumble and use melted-but-not-hot coconut oil.

Can I make these ahead for a holiday morning?

Yes. They’re ideal for make-ahead. Roll and coat them the night before, then keep chilled so they’re ready to grab and serve.

What’s the best way to get an even coating?

Chop the cranberries very finely and press gently as you roll. If the coating won’t stick, lightly dampen your hands and roll again.

Conclusion

These no-bake Christmas energy balls are a cheerful, easy treat with a naturally vibrant color and a satisfying, sweet-and-nutty bite. Make them as written for a matcha pistachio flavor, or customize them with simple swaps so they fit your taste perfectly.