Ingredients :
- 50 g walnuts
- 50 g hazelnuts
- 25 g gluten-free rolled oats
- 20 g raisins
- 3 tbsp nut butter or seed butter
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 20 g dried cranberries
Method :
- Put all of the ingredients except for the cranberries into a food processor and blitz into a paste. Add a touch of water to get the mixture moving if required
- Line a baking tray with parchment paper
- Spoon the mixture into a bowl and mix in the cranberries
- Form into even sized balls, place on the lined baking tray and chill in the fridge until firm. Depending on size you should get 12 - 16 balls
- Once chilled you can store them in a lidded container in the fridge for a week or in the freezer for 2 months
- Eat at your leisure!
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