50g Whitworths Little Jewel Cranberries, roughly chopped
95g oats
85g honey
Line a baking tray with greaseproof paper.
In a frying pan, lightly toast the chopped almonds, desiccated coconut and oats for 3-4 minutes over a low heat. Set aside to cool.
Place the ground almonds in a food processor then blend on high for approximately 7 minutes, freeing from the edges as required, a 'butter' will start to form.
Place the blitzed almonds into a bowl then add in the honey and mix well until smooth.
Add the cooled toasted oat mix and cranberries then mix well.
Form into 16 small balls (we use a 1 tbsp measuring spoon to get the round nice and smooth!)
Place the balls onto a baking tray then refrigerate for 3 hours until firm.
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