Preparation : 20 minutes
Refrigeration: 1 hour 30 minutes
Servings : 20 balls

Without egg l Freezes    

Ingredients :

- 125 ml (1/2 cup) CARAMELS FAA cocoa caramel
- 125 ml (1/2 cup) almond butter
- 5 ml (1 tsp) vanilla extract
- 30 ml (2 tbsp) melted coconut oil
- 375 ml (1 1/2 cups) quick-cooking oatmeal
- 45 ml (3 tbsp) ground flax seeds
- 125 ml (1/2 cup) coarsely chopped dried cranberries
- 50 g (1 3/4 oz) chopped 70% dark chocolate

Instructions :

1. In the container of a food processor, place the cocoa caramel, almond butter, vanilla and coconut oil. Blend until smooth.

2. Add the oats, flax seeds and dried cranberries. Mix until smooth.

3. Add the dark chocolate and pulse a few times. Transfer the mixture to a bowl. Cover and refrigerate for 30 minutes.

4. Shape into 20 balls, using about 30 ml (2 tbsp) of mixture for each. Place the balls on a baking sheet lined with parchment paper. Refrigerate for 1 hour.