Cranberry Pistachio Truffle Balls

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  

Here is a delicious, healthy and easy recipe!  It’s good anytime of year, but especially at Christmas.  Pistachios always come out more at Christmas.  The combination of the pistachios and dried cranberries make it look so festive.  I love how it’s so easy to put together!

Course Dessert
Cuisine Vegan
Prep Time 10 minutes


  • 1 1/2 cups almond flour
  • 3 tbsp coconut flour
  • 1/4 cup canned coconut milk
  • 1/4 cup coconut oil melted
  • 3 tbsp maple syrup
  • 2 tsp pure vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp sea salt
  • 1/3 cup pistachios raw and shelled
  • 1/3 cup dried cranberries


  1. Combine all the ingredients with the exception of the pistachios and cranberries in a large bowl.  Chop the cranberries and pistachios finely and add to the mixture.  Chill for 20 minutes to make it easier to roll.  

  2. Roll the mixture into 3/4 to 1 inch balls depending on your preference.  Wet your hands if necessary to help form the balls.  Place on a tray lined with parchment paper and put in the fridge.  Keep them in the fridge until ready to serve.  Makes approximately 12 to 16 balls.  Enjoy!  (This recipe is from my friend Brittany at Firm Ground Nutrition!) 

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