Makes 24 balls
1 cup raw almonds
1 cup dried cranberries (if you don't have cranberries on hand, you can use cherries or even blueberries)
1 cup raw almond butter
3 tbsp honey (raw local honey is best)
1/4 tsp cayenne pepper
1/2 tsp ground cinnamon
1/4 tsp chlorella powder (you can also use green mix powder or spirulina powder)
pinch of sea salt
1. Using a spice grinder (a.k.a. a coffee grinder) grind your raw almonds to a medium/soft texture.
2. In a large bowl, add your freshly made almond meal, cranberries, almond butter, honey, cayenne pepper, cinnamon, and chlorella powder. Using a large spoon, mix you ingredients very well. These will mix into a dough once all the ingredients are evenly distributed.
3. With clean, dry hands take a small pinch of dough about a tablespoon worth and roll it in your hands to form a ball and place on a large plate or tray. Repeat the process for each ball.
4. Cover the balls with plastic wrap (I like to cover first with parchment paper and then plastic wrap) and refrigerate for 8 to 24 hours. The balls will keep in a tightly sealed container in the refrigerator for 2 to 3 weeks.
*If packing your balls to go, they will warm to room temperature and mush easily! Pack them individually in plastic wrap or parchment paper or you will end up with a sticky mess. If they need to travel and hold up for more than 4 hours outside of a refrigerator, roll the balls in chopped raw almond slivers. This will help them keep their shape.
*pictured here with Carob Ginger Balls