Almond Butter Snackaballs
Ingredients
- 110 g Rolled oats
- 125 g Almond butter
- 80 g Maple syrup
- 75 g Roasted unsalted almonds
- 30 g Cranberries
- 30 g Choc chips
- 20 g Chia seeds
- 1 tsp Vanilla paste
- 25 g Boiling water
- 50 g Coconut For rolling
Instructions
Conventional Method
- Line a baking tray with baking paper
- Place all ingredients except for coconut into food processor and blend until well combined. Using hands, roll into snack sized balls approx. 1Tb in size. Roll in coconut and place on lined tray
- Refrigerate 30 mins until firm
Thermomix® Method
- Line a baking tray with baking paper
- Place all ingredients except for coconut into TM mixing bowl then blend 20 seconds Speed 8. Scrape down and mix again Speed 8 10 seconds until mixture is coming together. Using hands, roll into snack sized balls approx. 1Tb in size. Roll in coconut and place on lined tray
- Refrigerate 30 mins until firm
Notes
- Can be kept in airtight container in refrigerator for up to 1 week. Can also be
placed into the freezer for up to 3 months - When rolling, a good tip is to use rubber gloves. If you find the mixture too
sticky, dab warm water onto hands/gloves for easier rolling - Cranberries and choc chips can be swapped for other dried fruits if preferred
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