Place the almonds into a food processor and ‘whizz’ for approximately 8 minutes until the mixture forms a paste.
Add the dates, cranberries, oats, chia seeds and agave syrup then ‘whizz’ for a further 1 minute or until the mixture comes together in a sticky dough.
Divide the mixture into 20 (approximately 25g each) then roll into balls.
Roll the balls in the cacao until evenly coated.
Refrigerate for 30 minutes until firm.
Delicious as a treat to combat those mid-afternoon energy dips.
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