When I went home for the holidays my mom gifted me some Trader Joe’s nut mixes and the dark chocolate that is the greatest dark chocolate in the world.
There are no stores near my house so once the chocolate stash runs out, that’s it. You can send your condolence messages via email.
She also got the “Cashew, Almond & Cranberry Trek Mix.” Dun dun dun. TRUST ME, I am grateful for the TJ’s food extravaganza gift, but to say this is not my favorite one is an understatement. I know things like cranberries and raisins are cheaper than nuts so it’s a great filler to make less expensive product, but when the bag is >50% overly-dry cranberries it ends up sitting on the shelf and dying a slow death. I know, I have difficult life problemz.
So while I was watching the morning news I decided to pick out all of the cranberries like a weirdo with too much time on their hands.
This is the bag after the cranberry purge:
Then I added water to the bowl. If I make no-bake bites with things like dates, raisins, or cranberries I always soak them in water so they soften = easier to blend.
Then I blended things together and rolled the dough into balls and called it a day.
Chocolate Coconut Cranberry Bites
Prep time: 10-15 minutes + 30 minutes for soaking cranberries
- 1.5 cups almonds
- 1.5 cups dried cranberries, soaked
- 0.5 cups shredded coconut (I used unsweetened, but sweetened would probably make this go from a sub-par to a par recipe)
- 2 tbsp hemp seeds (or use flaxmeal, chia seeds, or nothing!)
- 0.5 cups chocolate chips
- 0.25 tsp salt
- 1 tsp vanilla extract
- Soak cranberries in warm water for at least 30 minutes. I forgot about them and they soaked for 5 hours, woops.
- Drain water from cranberries.
- Put almonds into food processor and blend away. Blend until it looks like a very coarse almond meal.
- Now add the cranberries to the almonds and blend some more. You may have to stop and scrape down the sides a few times. The cranberries should look like a paste.
- Add the coconut, hemp seeds, chocolate chips, vanilla, and salt to the food processor and pulse so that everything is evenly mixed.
- Roll into golf-ball sized balls. Sometimes having a small bowl of water to dip your hands into during the rolling process makes less stick to your hands.
- Store in the refrigerator. The freezer also works but I would thaw them little before eating or you could break a toof.