John Myers
Ingredients for 1 servings:
- 150 g cranberries, dried
- 100 g almonds, whole
- 100 g almonds, ground
- 150 g pecans
- ½ tsp cinnamon
- 1 tsp baking cocoa
- 4 tsp erythritol (sugar substitute)
- 1 tsp cocoa nibs
Instructions
Working time approx. 1 hour 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes
Vegan, vegetarian, low carb, lactose-free, egg-free
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Soak the cranberries, whole almonds, and pecans in lukewarm water for about 1 hour. Drain the water and blend everything in a food processor with the cinnamon, sugar substitute, cocoa powder, and cocoa nibs (in a food processor for about 15 seconds on speed 6). Form the mixture into balls and roll them in the ground almonds. Place the finished balls on a baking sheet and bake in the oven for about 10 minutes, turning frequently. Depending on the size, you’ll make about 20-30 balls, each with a Christmassy flavor of cinnamon and roasted almonds. They’ll have a firmer consistency. The balls can be refrigerated for about two weeks.
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