Ingredients

1 cup rolled oats
1/4 tsp cinnamon
pinch of salt
3 tbsp prepared orange cranberry sauce
1/4 cup almond butter/nut butter of choice

optional: dark chocolate, white chocolate, chopped almonds, shredded coconut, and/or sanding sugar for a decorative coating

Method

1. In a food processor, blend oats, cinnamon and salt until oats are the size of coarse sand.
2. Add almond cashew butter and cranberry sauce, and pulse until just incorporated.
3. Scoop dough ball out of the food processor and roll into a log. Divide into even sized pieces.
4. Roll mixture into balls.
5. If coating with coconut or sanding sugar, do so while the bliss balls are still sticky so that they hold on to the coatings.
6. Place in the fridge for a few hours or over night to firm up and allow the flavours to develop.
7. If coating with dark or white chocolate, melt in the microwave in 15 second intervals, stirring between each interval, until chocolate is melted and smooth. Dollop over cooled bliss balls and add chopped almonds onto chocolate while still melted. Place back into the fridge to allow chocolate to harden completely.

Notes:

1. For sweeter bliss balls, substitute the 1/4 cup almond butter for 3 tbsp almond butter plus 1 tbsp honey (or liquid sweetener of choice).
2. Blend the oats to your preferred texture. You may like blending the oats only a bit and having a chunkier texture to the balls, or you may want the oats completely blended for a smooth, doughy texture.
3. If mixture isn’t sticky enough to roll into balls, add a touch of almond butter or honey (or liquid sweetener of choice) and blend until mixture can be rolled without crumbling.
4. I love the flavour of dark chocolate with cranberries and almonds, but white chocolate, shredded coconut, and/or sanding sugar give a more festive snowy/icy look for the holidays.