Spiced Cranberry Energy Balls

Photo: Natalie (Perrys' Plate)

Ingredients

1 cup raw nuts (I used walnuts, almonds, and Brazil nuts)

1 cup rolled oats

2/3 cup unsweetened shredded coconut

2 tablespoons milled flaxseed (optional)

1 teaspoon cinnamon

of salt

2/3 cup nut butter (we use almond)

3 tablespoons pure maple syrup, honey, or agave ne

1/2 teaspoon vanilla extract

cup dried cranberries

Preparation

Grind the nuts and oats in a food processor or blender until there are no chunks larger than a pencil eraser. Dump into a large mixing bowl, and stir in the coconut, flaxseed, cinnamon and pinch of salt.

In a small bowl combine the nut butter, sweetener, and vanilla. Pour the wet ingredients into the dry and stir for a few seconds. Add the cranberries. Finish mixing with your hands until everything is throughly combined. You should be able to press the entire mixture into one clump. If the mixture is too dry, add water 1 T at a time until you reach the desired consistency. You should be able to form balls easily, but the mixture shouldn't be mushy. Roll into 1 1/2 inch balls. Store in an airtight container in the refrigerator.

VARIATIONS:

Gingersnap: Omit cranberries. Stir in 1 tsp ground ginger, 1/2 tsp cloves, and 1/2 tsp nutmeg into the dry mixture. Use molasses as your sweetener (I used 2 T molasses, 1 T maple syrup), and add 1/2 cup chopped candied ginger when you would have added the cranberries.

Double Chocolate: Omit cinnamon and cranberries. Stir in 1/4 cup unsweetened cocoa into the dry mixture. I used a combination of brown sugar and maple syrup as my sweetener and added 1/3 cup mini chocolate chips when you would have added the cranberries. You may need to add 2-3 T water to reach the correct consistency, but mix it well before adding the water.

Other add-ins/substitutions:

Citrus zest, other types of dried fruit, pretty much anything you'd add when making granola.

If you don't like coconut, add more nuts or oats instead.