Cranberry Almond Balls

This week I posted a pic of our new favourite energy balls Cranberry Almond Balls. As I mentioned on the social this recipe is not in my new cookbook but it is a variation of the oatmeal raisin balls. Because so many people asked for the recipe I decided to post in on my blog so you can come back to this recipe again and again.

I just wanted to say that all of you inspire me so much to keep creating in the kitchen, I can’t thank you enough!

Cranberry Almond Protein Balls

1 cup gluten free rolled oats (can sub for 1 cup almond flour

1/4 cup shredded coconut

1 tablespoon ground flax

1/4 cup vanilla protein powder (if you don’t do protein powder sub for 1/4 cup ground flax)

1/2 cup nut butter (all natural peanut butter, almond butter or make them school safe and use sunbutter or tahini)

1/4 cup honey

1/4-1/2 cup chopped almond

1/3 cup dried cranberries

Directions

  1. Mix all ingredients together in a large bowl, stir until well combined using your hands. If mixture feels too dry add a bit more nut butter or honey.

  2. Roll into 1 inch - 1 1/2 inch balls and store in air-tight container in fridge for up to one week.

Tip - These balls freeze well so double up and make two batches, that way you can keep one for the week and freeze one for another time. Freeze for up to 2 months.

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If you make these balls let me know what you think in the comments below or tag me in your pics @Prepwithpam. I love seeing your variations and hearing how you like or tweak the recipes.

This is a perfect snack to make during your Sunday meal prep sesh so add the ingredients to your grocery list so you can whip them up this weekend.

Happy Cooking,

xo

Pam


Pamela RoccaComment