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Cranberry Almond Protein Balls

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Our family love energy balls, we prep them each week to ensure that we have a grab and go snack on hand or a healthy after school snack. My husband actually keeps a container in his car so he’s never left without nourishment for too long.

Since we make them all the time we are always getting creative on how we can change them up. In my first Cookbook it had 5 of our favourite ball recipes, they are one of the hands down favourite sections in the book. You can grab a copy here: https://www.amazon.ca/Prep-Pam-Plant-Based-Foods-Taste/dp/1989304028

Since the Cook book has come out there have been so many new creations like pumpkin spiced, chocolate coconut, orange cranberry, chocolate peanut butter, salted caramel balls and this cranberry almond recipe. This recipe was inspired from the oatmeal raisin recipe in the cookbook, we added in almond and cranberries and took out raisins. That’s one of our favourite ways try new recipes is to explore the foods we love and make small changes so we don’t find ourselves in food ruts.

This recipe is:

  • gluten-free
  • dairy-free
  • nutritious
  • kid approved
  • delicious
  • simple to make

Enjoy this recipe dig in today!

The Recipe

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Cranberry Almond Balls

Makes: 12-14 balls

Prep Time: 10 minutes

Ingredients

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

1/4 cup unsweetened shredded coconut

1 tablespoon ground flaxseed

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 sun butter 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

 

If you make this recipe I would love to hear what you think in the comments below or tag me in your picture over on the gram @pam_rocca.

As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.

Happy Meal Prep Sunday,

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