Orange Cranberry Snowballs. A variation on a theme.
I love a good energy bite or truffle. And if it staves off a sugar craving, I'm all for it. I was looking at my Coconut Snowballs recipe from 2014 and thinking how good it would be with orange and cranberries. I didn't want anything too sweet, as I follow a keto-ish diet, but wanted that cranberry flavor. The whole recipe only has three tablespoons of the cranberries, so they're pretty low carb, but so tasty. The natural sweetness comes from the coconut and orange flavor. Try not to over mix them as I did, ha! I love to see the chunks of cranberries and chocolate!
These would be lovely with tea or for a party. Hope you enjoy!
Orange Cranberry Snowballs
From the kitchen of Heather Page, Healthy Decadence
Makes 15-18 1 1/2: bites
1 c. crispy almonds (soaked and dried in a dehydrator)
3/4 c. coconut butter
2 T. coconut oil, melted
1/4 t. organic orange flavor
1/8 t. cinnamon
1/8 t. salt
3 T. organic sweetened dried cranberries, chopped finely
2 T. raw cacao nibs or chopped 100% dark chocolate
1/4 c. pistachios, chopped finely
1/4 c. organic dried coconut flakes
OPTIONAL: If not sweet enough, substitute chopped 55% dark chocolate chips (Equal Exchange brand) instead of nibs.
1. Process coconut flakes in food processor until coarsely chopped (about 5-10 seconds). Set aside in a small bowl.
2. Place almonds in food processor and pulse until coarsely chopped, with no large pieces, about 20-40 pulses).
3. Add coconut butter, coconut oil, orange flavor and salt and mix until incorporated.
4. Add cacao nibs and cranberries and pulse about 5-10 times to mix in. If mixture is dry, add a tsp melted coconut oil and mix.
5. Roll mixture into 1 1/2" balls and then roll in coconut flakes and pistachios.. Can be served immediately or chilled in refrigerator in an air tight container.