Ingredients
- 1 1/2 cups slivered almonds
- 1 1/3 cups dried cranberries
- 1 teaspoon ground cardamom
- Zest of 1 large orange
- 1 pinch salt
- 2/3 cup almond flour
- 1/2 cup natural, creamy almond butter
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil
Instructions
- Heat your oven to 350°F. Spread the almonds on a baking sheet and cook until lightly golden brown, about 5 to 10 minutes. They burn quickly, so watch them!
- Mix dried cranberries with cardamom. Then, add orange zest, salt, almond flour and toasted almonds and mix until combined.
- Place almond butter, syrup and coconut oil in a small, microwave-safe bowl and microwave until smooth and melted, about 1 minute.
- Pour over the cranberry mixture and mix well.
- Line a baking sheet with parchment paper, then pack the mixture into a cookie scoop. Tip the mixture into your hand and shape into a perfect ball, then place on the baking sheet. Use your hands to pack the balls together if they start to fall apart.
- Bake until lightly golden brown, about 13 minutes. Cool completely on the pan before enjoying.