Gluten-Free Vegan No-Bake Cranberry Lemon Balls


For the balls

  • 1 1/2 cups almond flour
  • 1/4 cup organic lemon juice
  • 1/4 cup organic coconut oil
  • 1/4 cup organic maple syrup*
  • 1/3 cup organic coconut flour
  • 1 tablespoon organic lemon zest or 4 drops 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)

*Medical Medium Substitutions:

  • Substitute organic vanilla extract with alcohol-free vanilla extract

*Lectin-Free Substitutions:

  • Substitute organic maple syrup with organic date nectar


  1. 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.
  2. Add the chopped dried cranberries to the mixture and stir in by hand until they are evenly distributed.
  3. 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 them 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 mixture in the refrigerator for about 10-15 minutes, then remove and proceed to Step 4.
  4. 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.
  5. Place the balls on a cookie sheet lined with parchment paper and place in the refrigerator for about 15 minutes to firm.
  6. 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.
  7. Enjoy!