Cranberry & Peanut Butter Bombs

RAW . VEGAN . GLUTEN-FREE

Buttery, high protein energy balls, with a slight tang of Cranberry to add some colourful fizz, super antioxidants and help control sugar cravings!

These energy bombs are super quick to make a great lunchbox treat, afternoon snack or even an on-the-go breakfast instead of a processed breakfast snack bar.

I started using cranberry powder almost 20 years ago after I had a bout of urinary tract infections. After 3 courses of antibiotics, and no joy, a great naturopath suggested I try concentrated cranberry powder.

Literally within just a few days there was a marked improvement, and after a few more days I was totally clear! These days cranberry powder is something I like to add into my diet on the odd occasion as a nutritious superfood.

It's great to add into smoothies too!

For these little bombs, the cranberry adds a lovely pop of colour, an ever-so-slight tang in contrast to the buttery-ness of the peanut butter, and of course vitamin C and anti-oxidants.

Apparently cranberry is also good for helping to reduce sugar cravings.

For this recipe I'm not using concentrated cranberry powder, but rather the superfood powder you'll find in a good health food store or online. I got mine, which is organic, from The Grape Tree whole foods store, which are a nationwide retailer in the UK.

If you can't find coconut butter easily, you can use more peanut butter. But the coconut butter adds a really luscious, extra creamy taste and texture.

You can also use almond butter in the place of peanut if you prefer. The taste will be slightly different.

INGREDIENTS

3/4 cup smooth unsalted Peanut Butter

1/4 cup Coconut Butter

2 tbsp melted Coconut Oil

2 tsp Cranberry Powder

3 tbsp Maple Syrup (or more if needed)

Pinch fine Himalayan Salt

For rolling:

2 tsp Cranberry Powder

4 tbsp hulled Hemp Seeds

METHOD

1. In a food processor grind together all the ingredients until they combine into a smooth paste.

2. Taste and add more syrup if you prefer it sweeter.

3. Transfer the paste into the fridge and leave for about 30 minutes to harden a little. This makes it easier to handle when rolling.

4. In a small bowl mix together the cranberry powder and hemp seeds.

5. Roll the peanut butter dough into balls between the palms of your hands, then roll each one around in the hemp seed mix until thoroughly covered.

(If you have any left over rolling mix you can add it to a smoothie).

6. Place the balls on a plate and return to the fridge to set fully. Keep stored in a sealed container in the fridge for up to one week, or in the freezer for one month.