OK people... my new favorite snack recipe. You will love these! "Like" my Pure and Simple Wellness Facebook page if you do.
CRANBERRY CHOCOLATE CHIP GRANOLA BALLS
Prep 10 mins. Cooking 22 mins. Servings 12-15 balls
Prep 10 mins. Cooking 22 mins. Servings 12-15 balls
Notes: If you are trying to curb sugar cravings, replace the chocolate chips with some coconut flakes.
INGREDIENTS
• ½ C raw sunflower seeds
• ½ C raw pumpkin seeds
• ½ C blanched almond flour
• 1 t ground cinnamon
• ½ t sea salt
• 1 C raw walnuts, chopped
• ¼ C dried cranberries, roughly chopped
• ¼ C dark chocolate chips
• ¼ C honey
• 2 T creamy unsweetened almond butter
• 1 T water
• ½ t vanilla extract
• ½ C raw sunflower seeds
• ½ C raw pumpkin seeds
• ½ C blanched almond flour
• 1 t ground cinnamon
• ½ t sea salt
• 1 C raw walnuts, chopped
• ¼ C dried cranberries, roughly chopped
• ¼ C dark chocolate chips
• ¼ C honey
• 2 T creamy unsweetened almond butter
• 1 T water
• ½ t vanilla extract
INSTRUCTIONS
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a food processor fitted with the steel blade, combine the sunflower seeds, pumpkin seeds, almond flour, cinnamon, and salt. Pulse for 10 one-second pulses to form a coarse meal. Transfer to medium mixing bowl.
3. Stir in the walnuts, dried cranberries and chocolate chips. Add the honey, almond butter, water, and vanilla. Stir to combine with a wooden spoon. The dough will be thick and stiff.
4. Using wet hands (very important), form the dough into tightly packed balls about 1 to 1½ inches in diameter. Arrange on the parchment-lined baking sheet.
5. Bake for 20-22 minutes until golden brown. The granola balls will still be soft to the touch but will firm up as they cool. (Store in an airtight container at room temperature or freeze for longer storage.)
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a food processor fitted with the steel blade, combine the sunflower seeds, pumpkin seeds, almond flour, cinnamon, and salt. Pulse for 10 one-second pulses to form a coarse meal. Transfer to medium mixing bowl.
3. Stir in the walnuts, dried cranberries and chocolate chips. Add the honey, almond butter, water, and vanilla. Stir to combine with a wooden spoon. The dough will be thick and stiff.
4. Using wet hands (very important), form the dough into tightly packed balls about 1 to 1½ inches in diameter. Arrange on the parchment-lined baking sheet.
5. Bake for 20-22 minutes until golden brown. The granola balls will still be soft to the touch but will firm up as they cool. (Store in an airtight container at room temperature or freeze for longer storage.)
Recipe courtesy of: Paleo Magazine
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